Friday 7 June 2013

Tuna and Vegetable Spaghetti

Veggies galore in this tuna and vegetable spaghetti dish
When I was a child the only pasta we used to eat was spaghetti. This was once a week on Friday when my Nan made 'Meaty Bolognese' and not a single tomato was used in this recipe. Until I was about 15 and Dad bought some penne not a single other variety of pasta came into our house (except tinned ravioli). Now the choice of pasta in shops takes up many shelves but spaghetti still remains a favourite.

Getting kids to eat vegetables can often be a tricky task so I find one of the easiest ways is to load it into pasta sauce. For some added protein there's tuna in this recipe but you could easily omit it if you just want to stick to the vegetables. My personal preference for tinned tuna is in just spring water as I like to keep the taste of it. So this isn't just another ordinary tomato sauce I've included some Kikkoman Soy Sauce for some added tang.

Serves 4


10½ oz (300g) Spaghetti
1 tbsp (15ml) oil, sunflower or vegetable
1 Onion, chopped
2 Carrots, finely chopped
1 Garlic clove, sliced
1 small tin of Tuna, drained (around 100-150g)
1 tin chopped Tomatoes (around 400g)
1 tbsp (15ml) Tomato purée
1 tsp Dried mixed herbs
2 tsp (10ml) Kikkoman Soy Sauce
1 Red pepper, sliced
1 Green pepper, sliced


1. Start to cook the spaghetti in boiling water.
2. In a large saucepan heat the oil then cook the onion, carrot and garlic until the onion starts to soften.
3. Add the tinned tomatoes, tomato purée, mixed herbs and soy sauce to the saucepan.
4. Bring to the boil and then reduce the heat
5. Add the peppers and stir together.
6. When the spaghetti has cooked drain it and then put it in a large dish.
7. Add the vegetable tuna mixture to the spaghetti and stir together before serving.

Kikkoman sent the Soy Sauce for free to try and use. No payment was received for this post.

No comments:

Post a Comment

I appreciate your comments. If you have any tips, tricks or tweaks please pass them on!