This meal took about 10 minutes from start to finish, and was totally delicious to boot! Perfect for a busy weeknight, or when your not feeling your best and need something quick, easy and nutritious. That was me tonight!
- 1 large tin of tuna in spring water
- 1 packet of Explore Asian Adzuki Bean spaghetti (or another gluten free spaghetti)
- 2 garlic cloves
- 1/2 bunch spring onions
- 1 cup peas
- 2 large cup mushrooms
- 30gm butter
- 2 to 2 tablespoons olive oil
- 1/2 cup grated parmesan cheese
- salt, pepper and herbamere to taste
I began by heating a pot of water for the spaghetti, and putting a large pan on medium to low heat at the same time. Place the spaghetti in boiling water to cook, according to directions.
In the pan, place the butter, spring onion and garlic. Cook until soft and then add in the mushrooms and peas. Drain the tuna and add this to the pan as well, along with some salt and pepper/herbamere to taste.
The adzuki bean spaghetti I used only took 4 minutes to cook, so by now it was ready to drain and also add to the pan once everything is warmed through. Stir the mixture through the spaghetti and then take off the heat. Pour on 2 to 3 tablespoons of extra virgin olive oil, and sprinkle 1/2 cup parmesan cheese over the top. Mix it all in well and enjoy! Yum :)
Notes: I brought the Adzuki bean spaghetti from a health food store in Melbourne called Aunt Maggies. It was a great store, I could have spent a very long time in there (and lots of money) so it was probably lucky that we had other things to do!
Bean pasta is a great option, because it is much higher in protein and fibre than regular wheat pasta. It also doesn't give you a bloated belly or wind, which is always a good thing!
Bendigo Wholefoods do have a good range of gluten free pasta options, or you can buy online from kombu wholefoods or other organic food online stores.
You could add in some extra greens, such as baby spinach and zucchini and this meal would still be delicious and easy. Make it yours and enjoy
Love Ally Chick xx