I devised this low fat garlic and leek macaroni recipe after seeing a similar recipe on the slimming world website. Their version uses mustard and some other ingredients I didn’t want to use, so I came up with this. It is all part of a current effort to cut back on the calories. Of course this dish doesn’t taste much like my traditional macaroni cheese recipe, but it is still tasty and filling, and much healthier!
If you are from Northern Ireland it is highly unlikely that you have not heard of Kelly’s at Portrush. However there is a chance you may not know about their newest Bar and Bistro, The DeerStalker!
I do a lot of experimenting in the kitchen. It doesn’t always go to plan, but one of the ways I am inspired is by pre-packed meals. For example, I came up with this roasted vegetable and tuna pasta recipe after buying a ready made version. And I thought – I can do better than that! In fact, it was so oily pretty much any thing would have been better than the ready made one!
I wanted a cold pasta dish that would be easy to prepare, and convient for lunch time – I am trying to cut back on bread, and come up with healthier options of foods I know my family like!
So I had a little a little rummage in the fridge to see what I could use, and this is what I came up with:
Roasted Vegetable and Tuna Pasta Recipe:
Servings 3 – 4
1 x courgette
1 x white onion
1 x yellow pepper
1 x orange pepper
1 x tablespoon olive oil
1 x tin tuna (in brine or spring water) (drained)
200 grams pasta shapes
Pre-heat your oven to 200 degrees centigrade.
Roughly chop the courgette, onion and peppers and add to an ovenproof dish.
Add the olive oil to the vegetables and give them a stir to ensure all the pieces are coated.
Roast the vegetables in the oven for 30 minutes. Give them a stir after 10, and 20 minutes to ensure they cook evenly.
While the vegetables are roasting, cook your 200g of pasta shapes according to the packet instructions. When it is ready, Drain out the excess water.
After your vegetables and pasta have cooled, put them in an airtight tub, and mix through the tin of tuna. Store in the fridge.
And that’s it! Simple!
This roasted vegetable and tuna pasta recipe will last in the fridge for two to three days – providing you don’t eat it all of course.
The verdict – I liked it. It wasn’t oily, and as it had been chilled the flavours had really blended well together. Mr C ate it but thought it could of been improved by a large dollop of mayonnaise – I think he is perhaps forgetting the fact that the aim was to make a healthy version!
I will definitely be making this again, especially since I could easily substitute the vegetables for those I have available.
I was delighted to be offered some guests tickets by safefood to The Food and Drink Show NI last weekend. It was held in the King’s Hall complex in Belfast, somewhere I don’t think I have ever been before. Luckily I had Mr C to drive us there, and there was ample parking, so no need for my concerns about going to ‘the city’!
It has come to my attention recently that I could be more proactive in ensuring my family members are eating foods which are good sources of iron. Especially now that the winter months are looming, and tiredness and lethargy and likely to become increasingly common complaints.