Ingredients
- 1 tbs olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 2 carrots (300 g), grated
- 150 g cup mushrooms, finely chopped
- 140 g tub no-added salt tomato paste
- 400 g can no-added salt diced tomatoes
- 1 cup water
- 1 reduced salt vegetable stock cube
- 2 tsp dried oregano leaves
- 2 zucchini (280 g), grated
- ½ cup chopped fresh basil leaves
- 250 g wholemeal pasta (penne or twists)
- 425 g can tuna in springwater, drained
- 120 g cherry bocconcini
Method
Step 1
Heat oil in a large non-stick frying pan over a medium-high. Add onion and garlic. Cook, stirring, for 3-5 minutes until onion is light golden.
Step 2
Add carrot and mushrooms. Cook, stirring occasionally, for 10 minutes or until vegetables have softened.
Step 3
Add tomato paste. Stir over heat a further 1 minute. Stir in tomatoes, water, stock cube and oregano. Bring to the boil. Reduce heat. Simmer, uncovered for 8-10 minutes or until mixture has thickened. Remove from heat. Stir in zucchini and basil.
Step 4
Meanwhile, cook pasta in a large, deep pan of boiling water as directed on packet, until just tender (al dente). Drain. Return to same pan.
Step 5
Add vegetable sauce and tuna to pasta. Stir to combine. Transfer to a large ovenproof dish. Top with bocconcini.
Step 6
Bake in a hot oven (200 °C) for 20-25 minutes or until top is light golden. Garnish with extra basil leaves, if desired. Serve with a leafy salad.
Tips
-  Refrigerate any leftovers in containers. Reheat to serve, or eat chilled as a tasty pasta salad. Great for packed lunches.Â
Tasks for Kids
- Grate carrot and zucchini (with adult supervision)
- Measure oregano leaves
- Top mixture with bocconcini (Step 5)
- Garnish with basil leaves (Step 6)
