Lentil and tuna Bolognese
A deliciously different fiber-rich version of spaghetti Bolognese using brown lentils and canned tuna instead of ground beef.
Greek-style pasta with white beans, walnuts, spinach and olives
A Greek-inspired pasta dish with white beans, walnuts, Kalamata olives, cherry tomatoes and spinach, topped with crumbled feta cheese.
Mushroom ragu with penne
Tender mushrooms in a robust tomato, red wine and herb sauce, served with penne pasta.
Basil and almond pesto pasta with broccoli, peas and zucchini
Spaghetti combined with a selection of tender green vegetables and tossed with a mouthwatering basil and toasted almond pesto.
Pasta with tuna, broccoli, olives, sun-dried tomatoes and basil
We love this pasta dish not only because it’s so tasty, but also because it’s so easy to make. Most of the ingredients are straight from cans and jars, and the broccoli cooks in the same water as the pasta.
Pasta puttanesca
A robustly-flavored pasta dish made from a combination of classic Italian ingredients. We often add some good-quality canned tuna to the sauce for extra protein.
Pumpkin, spinach, pine nut and Parmesan pasta
Pasta tossed with cubed pumpkin, sautéed spinach and toasted pine nuts, then sprinkled with freshly grated Parmesan cheese.
White bean, sausage and mushroom pasta with tomato-ricotta sauce
A rustic pasta dish with cannellini beans, diced sausage, and mushrooms combined with a smooth and velvety tomato-ricotta sauce.
Pasta with shrimp, arugula, lemon and chili
A tangy and spicy pasta dish with succulent sautéed shrimp, arugula (rocket), lemon, chili, garlic and capers.
Tuna, zucchini and basil pasta
Spaghetti with a simple and nourishing sauce made with tomatoes, zucchini, garlic, fresh basil and canned tuna.