Tuna Pattypan Squash Pasta

Tuna Zucchini Pasta

  • Servings: 1
  • Difficulty: Easy
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Prep: 15 mins + Tri Blade Vegetable / Zucchini Spiralizer + 3 saucepans |  Cooking: 15 mins

“DON’T FEEL GUILTY NOW WITH LOW CARB PASTA”

Ingredients

  • 2-3 medium Pattypan Squash (or Zucchini) per person. You can make this with Zucchini or Squash, or normal pasta if you like.
  • 4 mushrooms per person
  • 1/3 cup cream per person
  • 1/4-1/2 red small chilli per person (if in USA and the red one is hard to find, then the orange chilli is fine)
  • 5 cherry tomatoes per person, then halved (any type of mini tomatoes will do though)
  • Parmesan
  • 1 clove garlic
  • Salt and pepper
  • Olive oil

Directions

  1. Cut the garlic / chilli into small pieces and drain your tuna.
  2. Cut the top/bottom off your yellow squash, so flat and put them through the spiralizer (see photo below). In a saucepan, drizzle some olive oil  and cook the zucchini spirals for 1 min. As soon as you put in the squash, then get started on the pasta sauce. Place in 1/3 of cup of water and cook for 7 mins.
  3. Get your mushrooms started in separate saucepan. Add some butter, and cook on low-medium heat, with some salt and pepper, as you cook your sauce.
  4. In a small saucepan, place the cream, garlic and chilli – low to medium heat so your cream doesn’t burn. Place the halved cherry tomatoes in. Then, add the tin of tuna. Continue to stir, so everything infuses for about 5 mins. Add some pepper and salt. (depending on the temperature of your sauce).
  5. Add the mushrooms to the sauce and stir around.
  6. Drain the squash pasta, and add it to a bowl for serving. Poor in the creamy chilli sauce and place the tuna and cherry tomatoes on top. Add some large pieces of parmesan to finish!

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