Tuna and chickpea pasta

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: Cath Muscat

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Make this delicious, dairy free tuna and chickpea pasta as a summer weekend lunch or dinner when you come home tired and late, it’s on the table in 10 minutes!

Serves: 4

Time to make: 10 mins

Ingredients

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400g pasta shells

400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

2 large tomatoes, diced

425g can tuna in spring water, drained

1 large lemon, rind finely grated, plus 3 tablespoons juice

1 tablespoon olive oil

2 tablespoons fresh thyme, plus extra to garnish

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Instructions

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1 Cook pasta following packet directions until al dente.

2 Meanwhile, heat chickpeas and tomatoes in a large non-stick frying pan over a medium heat for 3-4 minutes. Stir in tuna and heat through for 2 minutes.

3 Drain pasta. Return to pan off heat. Toss well with tuna mix, rind, juice, oil and thyme. Serve topped with extra thyme.

Nutrition Info (per serve)

Calories 552 cal

Kilojoules 2310 kJ

Protein 30 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 90 g

Sugar 5 g

Dietary fibre 8 g

Sodium 340 mg

Calcium 60 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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