Perfect for capturing flavour because of its concave-shaped form, orecchiette pasta is coated in a creamy, homemade bechamel sauce, dotted with earthy spinach and tuna. Garnish with sprinklings of spicy Italian-style cheese and have a perfect pasta night in, Chef!
Tuna & Spinach Pasta
Tuna & Spinach Pasta
with a spicy Italian-style cheese sprinkle
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cake Flour
- Dried Oregano
- Full Cream UHT Milk
- Garlic Clove
- Garlic Cloves
- Orecchiette Pasta
- Spicy Cheese
- Spinach
- Tinned Tuna Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
AL DENTE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes (shifting occasionally so the pasta doesn't stick together). Drain, reserving the pasta water, and toss through a drizzle of olive oil.
TASTY TUNA IN BECHAMEL
Place a pan over medium heat with 20g [40g]|#7DA0D7 of butter. Once melted, fry the garlic and ½ the oregano until fragrant, 1-2 minutes. Vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Toss through the Spinach, the pasta, the tuna, and seasoning. Loosen with the reserved pasta water until your desired consistency and simmer until warmed through, 2-3 minutes.
SAY CHEESE, CHEF!
Dish up the tuna pasta. Sprinkle over the spicy cheese. Garnish with the remaining oregano. Enjoy!
Orecchiette Pasta - 75g
Garlic Clove - 1
Dried Oregano - 5ml
Cake Flour - 15ml
Full Cream UHT Milk - 100ml
Spinach - 40g
Tinned Tuna Chunks - 1 can
Spicy Cheese - 20ml
AL DENTE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes (shifting occasionally so the pasta doesn't stick together). Drain, reserving the pasta water, and toss through a drizzle of olive oil.
TASTY TUNA IN BECHAMEL
Place a pan over medium heat with 20g [40g]|#7DA0D7 of butter. Once melted, fry the garlic and ½ the oregano until fragrant, 1-2 minutes. Vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Toss through the Spinach, the pasta, the tuna, and seasoning. Loosen with the reserved pasta water until your desired consistency and simmer until warmed through, 2-3 minutes.
SAY CHEESE, CHEF!
Dish up the tuna pasta. Sprinkle over the spicy cheese. Garnish with the remaining oregano. Enjoy!
Orecchiette Pasta - 150g
Garlic Clove - 1
Dried Oregano - 10ml
Cake Flour - 30ml
Full Cream UHT Milk - 200ml
Spinach - 80g
Tinned Tuna Chunks - 2 cans
Spicy Cheese - 40ml
AL DENTE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes (shifting occasionally so the pasta doesn't stick together). Drain, reserving the pasta water, and toss through a drizzle of olive oil.
TASTY TUNA IN BECHAMEL
Place a pan over medium heat with 60g [80g]|#7DA0D7 of butter. Once melted, fry the garlic and ½ the oregano until fragrant, 1-2 minutes. Vigorously whisk in the flour to form the roux. Cook out for 2-3 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Toss through the Spinach, the pasta, the tuna, and seasoning. Loosen with the reserved pasta water until your desired consistency and simmer until warmed through, 3-4 minutes.
SAY CHEESE, CHEF!
Dish up the tuna pasta. Sprinkle over the spicy cheese. Garnish with the remaining oregano. Enjoy!
Orecchiette Pasta - 225g
Garlic Cloves - 2
Dried Oregano - 15ml
Cake Flour - 45ml
Full Cream UHT Milk - 300ml
Spinach - 120g
Tinned Tuna Chunks - 3 cans
Spicy Cheese - 60ml
AL DENTE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes (shifting occasionally so the pasta doesn't stick together). Drain, reserving the pasta water, and toss through a drizzle of olive oil.
TASTY TUNA IN BECHAMEL
Place a pan over medium heat with 60g [80g]|#7DA0D7 of butter. Once melted, fry the garlic and ½ the oregano until fragrant, 1-2 minutes. Vigorously whisk in the flour to form the roux. Cook out for 2-3 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Toss through the Spinach, the pasta, the tuna, and seasoning. Loosen with the reserved pasta water until your desired consistency and simmer until warmed through, 3-4 minutes.
SAY CHEESE, CHEF!
Dish up the tuna pasta. Sprinkle over the spicy cheese. Garnish with the remaining oregano. Enjoy!
Orecchiette Pasta - 300g
Garlic Cloves - 2
Dried Oregano - 20ml
Cake Flour - 60ml
Full Cream UHT Milk - 400ml
Spinach - 160g
Tinned Tuna Chunks - 4 cans
Spicy Cheese - 80ml
Frequently Asked Questions
What is the preparation time for Tuna & Spinach Pasta?
The preparation time for Tuna & Spinach Pasta with a spicy Italian-style cheese sprinkle is between 15 and 30 minutes.
What is the total time required to make Tuna & Spinach Pasta with a spicy Italian-style cheese sprinkle?
The total time required to make Tuna & Spinach Pasta with a spicy Italian-style cheese sprinkle is between 30 and 45 minutes.
How many servings does Tuna & Spinach Pasta provide?
4 servings
What are the main ingredients in Tuna & Spinach Pasta?
Cake Flour, Dried Oregano, Full Cream UHT Milk, Garlic Clove, Garlic Cloves, Orecchiette Pasta, Spicy Cheese, Spinach, Tinned Tuna Chunks
What is the nutritional information of Tuna & Spinach Pasta?
Calories: 508, Carbs: 70 grams, Fat: grams, Protein: 38.6 grams, Sugar: 6.5 grams, Salt: 447 grams
How do I prepare Tuna & Spinach Pasta?
TASTY TUNA IN BECHAMEL: Place a pan over medium heat with 20g [40g]|#7DA0D7 of butter. Once melted, fry the garlic and ½ the oregano until fragrant, 1-2 minutes. Vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Toss through the spinach, the pasta, the tuna, and seasoning. Loosen with the reserved pasta water until your desired consistency and simmer until warmed through, 2-3 minutes. SAY CHEESE, CHEF!: Dish up the tuna pasta. Sprinkle over the spicy cheese. Garnish with the remaining oregano. Enjoy! AL DENTE PASTA: Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes (shifting occasionally so the pasta doesn't stick together). Drain, reserving the pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Tuna & Spinach Pasta?
Cake Flour, Dried Oregano, Full Cream UHT Milk, Garlic Clove, Garlic Cloves, Orecchiette Pasta, Spicy Cheese, Spinach, Tinned Tuna Chunks
How many calories does Tuna & Spinach Pasta have?
508 calories
How much fat content does Tuna & Spinach Pasta have?
grams
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