NUTRITION

SERVINGS

INGREDIENTS

4 oz Canned tuna

1.5 oz Chickpea penne pasta

0.25 cup Plain Greek yogurt

0.5 oz Sharp cheddar cheese

0.25 cup Frozen peas

0.5 cup Sliced mushrooms

0.25 cup Diced yellow onion

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the chickpea penne in a pot of boiling water for 2 minutes less than the package instructions, then drain and set aside.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced onions and sliced mushrooms until they are softened and fragrant.

• 4

  In a large mixing bowl, whisk together the Greek yogurt, sea salt, black pepper, and garlic powder until smooth.

• 5

  Gently fold the cooked pasta, sautéed vegetables, drained tuna, and frozen peas into the yogurt sauce until everything is evenly coated.

• 6

  Transfer the mixture into a small oven-safe baking dish and spread it out evenly.

• 7

  Sprinkle the shredded sharp cheddar cheese over the top of the pasta mixture.

• 8

  Bake for 15 to 20 minutes until the cheese is melted and the edges of the casserole are bubbling.

• 9

  Garnish with freshly chopped parsley before serving.