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Tuna, Spinach, Mushroom & Fettuccine with Bolognese Sauce

Prep Time4 minsCook Time10 mins

Tuna, Spinach, Mushroom & Fettuccine with Bolognese Sauce: A slightly different take on a pasta favourite of ours.

 500 g Fettuccine Pasta
 6 Mexican Style Tuna Tins
 120 g Baby Leaf Spinach
 200 g Sliced Mushrooms
 500 g Bolognese Pasta Sauce

Boil a pot of water on the stove and add the pasta for 10 minutes


Add a teaspoon of olive oil to a pan, and heat to a simmer, before adding 200g of sliced mushrooms.


Add the entire bag of spinach to the pan. Ensure, the spinach is evenly spread and the pan isn't too hot at this point. We want to slowly heat the spinach until it's roughly 1/5 of its original size.


Add the entire jar of bolognese pasta sauce to the pan and mix through.


Add the tins of flavoured tuna to the pan and mix through, allowing it to be heated for 60 seconds.


Once the pasta is soft to touch (with a fork of course), drain the water from the pot and separate evenly into 5 containers. Add the tuna, sauce, mushroom & spinach mix into the containers, on top of the pasta.