Creamy tuna pasta and broccoli

Creamy tuna pasta and broccoli

(6) Rate it

  • 0:15 Prep
  • 0:20 Cook
  • Capable cooks

This tasty tuna pasta gets a nutritious makeover with the addition of carrots and broccoli, and a ‘makeunder’ by cutting back on the fat.

Featured in
Pasta recipes, Evaporated milk recipes


  • 250g penne rigate
  • 450g broccoli, cut into florets
  • 1 tablespoon olive oil
  • 2 large brown onions, cut into thin wedges
  • 3 large garlic cloves, crushed
  • 2 large carrots, peeled, thinly sliced diagonally
  • 375ml can low-fat evaporated milk
  • 3 teaspoons cornflour
  • 425g can tuna in springwater, drained, flaked


  • Step 1
    Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Add broccoli 2 minutes before pasta is cooked.
  • Step 2
    Meanwhile, heat oil in a large saucepan over low heat. Add onions and garlic. Cook, stirring occasionally, for 5 minutes or until tender. Add carrots and cook for 3 minutes. Add evaporated milk. Bring to a simmer.
  • Step 3
    Combine cornflour and 1 tablespoon of cold water in a small bowl. Stir until a smooth paste forms. Add to evaporated milk mixture. Cook, stirring constantly, for 1 minute or until sauce just comes to the boil. Remove from heat. Season with salt and pepper.
  • Step 4
    Drain pasta and broccoli. Return to the saucepan. Add sauce and tuna. Toss gently to combine.

  • Diabetes friendly
  • Low fat
  • Low sodium


  • 2000 kj


  • 7.8g

    Fat Total

  • 1.7g

    Saturated Fat

  • 7.3g


  • 37.9g


  • 44mg


  • 230mg


  • 59.9g

    Carbs (total)

All nutrition values are per serve
  • Author: Veronica Cuskelly
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas



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