Creamy Chinese Leaf & Tuna Pasta

This is a failsafe recipe, adding simple vegetables and tinned tuna.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 2 Cook: 15 min Nutrition: 500 cals

Ingredients

Pasta 200g
Chinese leaves bunch 1/4
Flour 1 heaped tbsp
Vegetable stock granules 1 tbsp
Milk 200ml
Tinned tuna 1
Salt & pepper as you like

Method

1
Cut the Chinese leaves into fine strips and put in a pan to steam fry on medium heat with the lid on - you don't need any oil.
2
When softened, add the flour and coat well before adding the stock granules. Start cooking the pasta in another pan.
3
Add the milk to the Chinese leaves and simmer on medium heat, stirring all the while.
4
If you cook the pasta al dente, the sauce will be ready at the same time. Add the pasta to the sauce with the flaked tuna and transfer to a serving dish. Season with salt & pepper before serving.

Tips & Note

You can make a smooth creamy sauce without lumps this way because you're adding the flour into the vegetables and simmering with the milk. This is a quick 15 minute recipe from when you start boiling the water for the pasta. You could add some cheese into the white sauce to give a deeper flavour if you like.

Creamy Chinese Leaf & Tuna Pasta

This is a failsafe recipe, adding simple vegetables and tinned tuna.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 2

Cook: 15 min

Nutrition: 500 cals

Ingredients

Pasta 200g
Chinese leaves bunch 1/4
Flour 1 heaped tbsp
Vegetable stock granules 1 tbsp
Milk 200ml
Tinned tuna 1
Salt & pepper as you like

Creamy Chinese Leaf & Tuna Pasta

Recipe ID :2313 Posted on 19 JAN 2017

Serves 2

Cook 15min
Nutrition500cals
views 649
printed 0

saved 2

This is a failsafe recipe, adding simple vegetables and tinned tuna.

Share

Ingredients

Print Ingredients Email Ingredients
200g
1/4
1 heaped tbsp
1 tbsp
200ml
1
as you like

Method

Cook
15min
1
Cut the Chinese leaves into fine strips and put in a pan to steam fry on medium heat with the lid on - you don't need any oil.
2
When softened, add the flour and coat well before adding the stock granules. Start cooking the pasta in another pan.
3
Add the milk to the Chinese leaves and simmer on medium heat, stirring all the while.
4
If you cook the pasta al dente, the sauce will be ready at the same time. Add the pasta to the sauce with the flaked tuna and transfer to a serving dish. Season with salt & pepper before serving.

Tips & Note

You can make a smooth creamy sauce without lumps this way because you're adding the flour into the vegetables and simmering with the milk. This is a quick 15 minute recipe from when you start boiling the water for the pasta. You could add some cheese into the white sauce to give a deeper flavour if you like.

HOME
midnight kitchen
I’ve got 106 recipes!

MIDNIGHT KITCHEN
Step into my kitchen!
Just chop, fry and mix, using any meat you like - it's not too hot or sweet and goes well with cooked rice.
Beef, Your favourite vegetables, Miso, Mirin, Soy sauce, Sugar, Dried chilli, Garlic
HOME
Use fat free yogurt instead of a cream sauce - it's low-calorie and super easy to make with everyday ingredients.
Pasta, Fat free yogurt, Vegetable stock granules, Tinned marrowfat peas, Ham slices, Salt & pepper
HOME
It's got to be a warming and chunky stew to thaw those cold evenings.
Colman's Cheddar Cheese Sauce, Meat (such as bacon), Vegetables, Milk, Water, Chicken stock granules, Double cream
HOME
Use a porcini mushroom paste and combine with your favourite mushrooms to make this lovely dish.
Porcini mushroom paste, Pasta, Your favourite mushrooms, Onion, Garlic, Butter, Chicken stock granules, Water, White wine, Parmigiano reggiano, Parsley
HOME
Use leftover roast chicken or any other roast meat to make this wonderful and warming gratin.
New potatoes, Roast chicken, Onion, Mushrooms, Butter, Flour, Milk, Stock granules, Marmite, Salt & pepper, Cheese
HOME
Lamb is low fat and very healthy. Adding dried chillis and herbs will really make you want to make and eat this - perfect with pasta or on a baguette!
Minced lamb, Celery stalk, Carrot, Onion, Tomatoes (medium), Olive oil, Garlic, Red wine, Stock cube, Mixed herbs, Dried chillis
HOME

Similar Recipe

To get a really good deep taste, you need to extract the brown meat from the prawns - try this dish!
Prawns with heads (frozen), Pancetta, Garlic, Cherry tomatoes, Olive oil, Salt (for the pasta water), Fresh parsley, Linguine
Tobuchan
HOME
Courgette and prawns are a perfect combination, especially with Parmigiano.
Penne, Courgette, Prawns, Mushrooms, Garlic, Dried chilli, Olive oil, Chicken stock cube, Hot water
KitchenCIB
HOME
Use tinned smoked oysters, it's so simple but so delicious you won't believe it!
Spaghetti, Salt, Olive oil, Garlic, Onion (medium), Pancetta or bacon, Dried chilli, Cherry tomatoes, Pepper, Spring onion (optional), Parmigiano reggiano, Tinned smoked oysters
Tobuchan made a similar recipe but I added cheese and egg yolk to make it nice and creamy.
Spaghetti, Cod roe (mentaiko), Butter, Soy sauce, Olive oil, Double cream, Parmigiano reggiano, Parsley, Egg yolk
A delicious pasta full of mixed seafood.
Frozen mixed seafood, Olive oil, Shallot, Garlic, Butter, Dried chilli, Fish stock cube, Spaghetti
JPGR Hot
HOME
A lovely Japanese twist on a tuna carbonara!
Onion, Tinned tuna (in sunflower oil), Butter, Udon noodles, Dashi stock concentrate, Egg, Pepper, Salt, Bonito flakes, Green laver
KitchenCIB
HOME

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME