About this recipe:A creamy sauce for pasta made with ready made pesto, fresh spinach, tuna and tomatoes.
1 (500g) packet farfalle pasta
200ml (7 fl oz) semi-skimmed milk
4 tablespoons shop-bought pesto
200g (7 oz) fresh spinach, thinly sliced
100g (4 oz) mushrooms, sliced
3 (185g) tins tuna in springwater, drained
3 plum tomatoes, chopped
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Method Prep:15min › Cook:30min › Ready in:45min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt the butter over medium high heat. Add milk and pesto; bring to the boil stirring constantly with a wire whisk until well blended and boiling. Reduce heat and add spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.
Add cooked pasta, tuna and tomatoes, stirring gently to coat. Cook 3 to 5 minutes until thoroughly heated.
For a richer sauce, use half a pot of double cream instead of the milk.