Tuna Pumpkin Pasta Bake
From aussie_meat_pie 15 years agoIngredients
- 1 Tbsp olive oil shopping list
- 1 onion, finely chopped shopping list
- 2 cloves garlic, crushed shopping list
- 300g button mushrooms, halved shopping list
- 420g can condensed cream of pumpkin soup shopping list
- 2 cups vegetable stock shopping list
- salt and pepper, to taste shopping list
- 500g butternut pumpkin, peeled, cut into 2cm pieces shopping list
- 425g tuna in spring water, drained shopping list
- 1/2 cup chopped fresh basil shopping list
- 250g penne pasta shopping list
- 1 cup grated tasty cheese shopping list
- fresh basil leaves, to garnish shopping list
- Mixed salad leaves, to serve shopping list
How to make it
- Heat oil in a large saucepan. Add onion, garlic and mushrooms. Cook, stirring occasionally, until onion is soft. Add soup and stock. Bring to boil. Simmer for 5 minutes. Season with salt and pepper.
- Add pumpkin, tuna, basil and uncooked pasta. Stir to combine. Pour mixture into a large ovenproof dish (12-cup capacity). Cover tightly with foil.
- Cook in hot oven (200dC) for about 30 minutes, or until pasta is tender and cheese is golden brown. Remove and stand for 10 minutes before serving.
- Garnish pasta bake with basil. Serve with mixed salad leaves.
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