Creamy Tuna & Courgette Pasta Pots

These pasta pots are great for a midweek meal or whipped up the night before and put into your lunch box.


200g TOTAL 0%

2 medium courgettes, sliced lengthways 5mm thick

250g macaroni or small pasta shapes

2 x 200g cans tuna steak in brine or oil, drained

100g baby spinach or watercress leaves

1 lemon, juice

2 tsp Dijon mustard

  1. Heat a large griddle pan or non-stick frying pan, add the courgettes in 2 batches, and cook over a medium-high heat for 3-4 minutes per side until cooked through. Cool slightly and cut into 3cm chunks.
  2. Cook the pasta according to the pack instructions, drain and cool for 10 minutes.
  3. Add courgettes, tuna and spinach and mix gently.
  4. Whisk together the remaining ingredients, season well and add to the pasta. Stir briefly and serve, or pack into lunch boxes.