Your Family – September 2019

tunaandolivespaghetti

Serves 4 Takes 25 mins

sweetcornchowder

Serves 4 Takes 40 mins

1 Cook pasta according to packet instructions. Drain and
set aside.
2 Heat the oil in a large frying pan over medium and
fry the tomatoes for 3-4 minutes, until softened.
Add the garlic and chilli and fry for about 4 minutes,
until soft. Season.
3 Add the tuna and olives and mix well. Mix through the pasta.
Serve with Parmesan and basil.

1 Melt the butter in a pan and sauté the onion and pepper. Stir
in the flour. Slowly stir in the stock and milk.
2 Add the potatoes and corn and bring to a boil. Add the
mushrooms, cover with a lid, reduce the heat to low and
simmer for about 20 minutes, or until tender and thickened.
Season.
3 Add the cream and heat through. Serve hot with warm,
crusty bread.

¾ x 500g packet spaghetti
45ml olive or avocado oil
200g cherry tomatoes
2 garlic cloves, crushed
3ml dried red chilli
flakes (optional)

2 x 170g tins tuna

chunks, drained

200g black olives, sliced

Parmesan shavings,

to serve (optional)

basil, to serve

30ml butter
1 onion, chopped
1 green pepper, chopped
15ml cake flour
250ml vegetable stock
310ml milk
2 potatoes, parboiled
and chopped

400g tin corn

kernels, drained

125g mushrooms, sliced

250ml cream

crusty bread, to serve

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SEPTEMBER 2019 53

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