Pasta with Corn and Tuna
This is a one-pan pasta dinner built from tinned and store-cupboard staples, so it works when the fridge is nearly empty. The cream cheese melts into a sauce from the heat of the drained pasta, with no cooking needed, while pesto and pepper keep the sweetcorn and tuna from tasting flat. It is quick enough for a weeknight and easy for children to help with. Any leftovers make a good cold lunch the next day.
Instructions
Bring a large pot of water to the boil with a little salt and a drop of olive oil. Add the pasta and cook it until it is tender.
While the pasta cooks, put the cream cheese, sweetcorn, tuna, pesto, a little ground pepper and some olive oil into a mixing bowl. Stir them together until combined.
When the pasta is cooked, drain it well in a colander and tip it into the bowl. Stir thoroughly until every piece of pasta is coated in the creamy mixture.
Serve straight away. Leftovers can be eaten cold as a pasta salad.
Make it personal.
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