Ingredients 3 cups dry pasta
3/4 cup Greek style yogurt
1 red capsicum
3/4 cups green beans
1/2 cup drained canned tuna
1-2 cups grated cheddar cheese (the sharper the better)
1 tsp garlic powder
1/2 tsp paprika
1 tsp vegetable or chicken stock powder
1/2 tsp salt
Pepper to taste
Note that my tuna is missing from the picture, my sous chef is on his way with it.
Set a large pot of water to boil and salt generously. Once boiling vigorously, add the pasta and cook as per packet instructions.
While the pasta is cooking, dice your capsicum and beans and drain your tuna. Separate the flakes a little but be careful not to mash it.
When pasta is a few minutes away from being done, add the beans into the water to soften.
Drain cooked pasta and beans and put back into the pot. Save a 1/2 cup of the cooking water in case the sauce needs to be loosened up.
Add in all other ingredients and mix thoroughly. If the cheese is not melting, put over a very low heat as you stir.
Taste and add extra salt or stock powder as required. If your pasta looks a little lumpy and isn't shiny you will need a few tablespoons of pasta water to loosen the sauce up. Your aiming for a glossy finish that slowly slides off your spoon.
Voila! Super simple and extra fast pasta, serve up while it's still hot.