Herby spring chicken pot pie
Minimise your washing-up with this delicious one-pan chicken pie with spinach and herbs and topped with crispy filo pastry. It's ideal for busy weeknights
Lemony tuna, tomato & caper one-pot pasta
Serves 4
Easy
Prep:
Cook:
Give student staple tuna pasta a boost with capers, mascarpone, lemon zest and parmesan for a more sophisticated take on a budget-friendly midweek meal
Skip to ingredients
- 2 tbsp olive oil
- 1 red onionfinely chopped
- 500g cherry tomatoeshalved
- 400g dried pasta(we used rigatoni)
- 1l hot vegetable stock
- 2 x 110g cans tunain olive oil, drained
- 3 tbsp mascarpone
- 30g parmesangrated
- 2 heaped tbsp capers
- ½ lemonzested
- small bunch parsleyfinely chopped
Nutrition: Per serving
- kcal672
- fat23g
- saturates9g
- carbs83g
- sugars12g
- fibre9g
- protein29g
- salt1.5g
Method
step 1
Heat the oil in a saucepan over a medium-low heat. Add the onion and a pinch of salt and fry gently for 7 mins or until softened and turning translucent. Add 350g of the tomatoes, the pasta and veg stock to the pan and bring to the boil, then reduce to a simmer and cook for 15 mins, uncovered, stirring occasionally. The tomatoes should have broken down and the pasta will be just cooked.
step 2
Add the remaining tomatoes and bubble uncovered on a medium-high heat for 5 mins or until the liquid has reduced. Gently fold through large flakes of tuna, the mascarpone, parmesan, capers, lemon zest and parsley as well as salt and a generous grind of black pepper. Place a lid on the pan and leave to sit for 5 mins before serving in deep bowls.
