Tuna and Mixed Vegetable Pasta
|Olive oil||2 Teaspoon|
|Button mushrooms||4 Ounce, sliced (115 gram / 1 1/2 cups)|
|Garlic||1 Clove (5 gm), crushed|
|Red pepper||1⁄2 , seeded and chopped|
|Tomato paste||15 Milliliter (1 tablespoon)|
|Tomato juice||1⁄2 Pint (300 milliliter / 1 1/4 cups)|
|Frozen peas||4 Ounce (1 cup / 115 gram)|
|Pickled green peppercorns||30 Milliliter, drained, crushed (1 tablespoon)|
|Whole wheat pasta||12 Ounce (350 gram)|
|Canned tuna in water||7 Ounce, drained (chunk style)|
|Spring onions||6 , diagonally sliced|
1. Heat the oil in a pan and gently saute the mushrooms, garlic and pepper until softened. Stir in the tomato paste, then add the tomato juice, peas and some or all of the crushed peppercorns, depending on how spicy you like the sauce. Bring to the boil, lower the heat and simmer.
2. Bring a large saucepan of lightly salted water to the boil and cook the pasta for about 12 minutes (or according to the instructions on the package), until just tender. When the pasta is almost ready, add the tuna to the sauce and heat through gently. Stir in the spring onions. Drain the pasta, turn it into a heated bowl and pour over the sauce. Toss to mix. Serve at once.