My son Ted who is 6 loves tuna but cashew nut cream cheese and parsley are not his favourites. So when I thought of this idea I was very unsure of what he would think. Ted is a fussy eater and he is not great at trying new foods. Although I love cooking up new dishes all the time.
When I served this dish to him last night I was pleasantly surprised when he said he would like it again for his lunch. According to Ted it was so yummy that it would make delicious leftovers for his lunch. Fingers crossed that statement holds true today.
So luckily I made double the amount so there is enough for everyone’s lunch today too. I personally think it helped when I told him the Incredible Hulk eats it to stay strong. Well worth trying on any fussy eaters in your family too.
- Stirring spoon
- Large saucepan x 3
- Tin opener
- Tuna x 2 tins
- Cashew Nut Cream Cheese x 100g
- Parsley x 1 handful
- Milk x 500 mls
- Pasta x 300g
- Green beans x 2 large handfuls
- Salt and Pepper to taste
- Start by making the cashew nut cream cheese.
- Preheat the oven to 180°C or gas mark 4.
- Put the salmon into the baking tray.
- Once the oven is preheated put the fish into the oven for about 12 – 15 minutes.
- When the fish flakes away easily it’s cooked.
- Add the parsley to the cashew nut cream cheese and add the milk to the nutribullet cup.
- Blend until all the ingredients are smooth.
- Pour the smooth ingredients into the saucepan and put on a low heat to warm through.
- Open the tuna and add it to the sauce.
- Sprinkle salt and pepper to your taste.
- Stir all of these ingredients together.
- In another pan, put the pasta and boil as per the packet instructions.
- In the final pan, put the green beans and boil for 3 to 5 minutes.
- Once everything has boiled, drain through the colander.
- Add the ingredients from the colander to the tuna and sauce.
- Again stir these ingredients together and serve.
- Then enjoy.
Cheesy ‘No Cheese’ Parsley and Tuna Pasta (Or Hulk Pasta for any fussy eaters) was a huge hit in this house. My husband Howard and son Ted really enjoyed eating this meal. It’s a very quick meal to make so a great mid week dinner or it could be made for a lunch box meal too. It is honestly yummy hot or cold. Plus all the ingredients can be frozen you could make the sauce in advance of a meal and freeze it. However you decide to eat this dish, as always, please enjoy! Thank you xxx