• 200 g Italian penne fresh egg pasta by Sainsbury's
  • 2 tbsp Italian penne fresh egg pasta by Sainsbury's
  • 1 onion, finely chopped
  • 1 green pepper, deseeded and chopped
  • 100 g closed cup white mushrooms by Sainsbury's, wiped clean and chopped
  • 200 g British extra thick double fresh cream by Sainsbury's
  • 3 tbsp basil leaves by Sainsbury's, washed, to garnish
  • 1 handful tuna chunks in springwater by Sainsbury's, drained


  1. 1

    Meanwhile, heat the oil in a small frying pan, add the onion and green pepper and cook until softened. Add the mushrooms and cook for a further 2-3 minutes.

  2. 2

    Bring a large pan of water to the boil, add the pasta and cook for 6 minutes until tender. Drain.

  3. 3

    Stir in the tuna and cream and heat through. Season with freshly ground black pepper to taste.

  4. 4

    Toss the cooked pasta through the tuna sauce to coat; garnish with the basil leaves and serve.

Nutritional Details

Each serving provides
  • Energy 1566kj 374kcal 19%
  • Fat 18.4g 26%
  • Saturates 8.0g 40%
  • Sugars 4.1g 5%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 628kj/150kcal

Each serving provides

11.6g carbohydrate 1.2g fibre 8.7g protein

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