A quick and tasty crowdpleasing dinner

1 ratings

Nutrition: Per serving

Recipe by: Zoe Griffiths | Registered nutritionist

Not only is this is a budget-busting recipe, but it’s highly adaptable depending on what you have in your store cupboard.

300g wholewheat pasta
1 large courgette, diced
300g frozen sweetcorn
1 tablespoon vegetable oil
1 large red onion, diced
1 clove garlic, crushed
400g tin chopped tomatoes
Freshly ground black pepper
2 teaspoons mixed herbs
4 x 125g tins mackerel in spring water or brine, drained and mashed into smaller pieces

Boil the pasta in a large non-stick pan according to packet instructions. Add the courgette and sweetcorn for the last 5 minutes of cooking time.
Meanwhile, heat the oil in a large non-stick pan on a medium heat.
Add the red onion and cook until starting to soften. Then add the garlic and cook for a further minute.
Add the tinned tomatoes, freshly ground black pepper, mixed herbs and mackerel. Cook on
a low heat until the fish is heated through.
Drain the pasta, courgette, and sweetcorn. Add to the mackerel mixture and mix together.
Serve immediately.