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Kimchi & Tuna Pasta Bake

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Prep
—
Cook
—
Total
3 min
Calories
715
Protein
51g
Carbs
Not listed
Fat
Not listed

Get ready

Ingredients

Ingredients

  • 3 Shallot
  • 6 Garlic Cloves
  • 1 tbsp Dried Chilli
  • 1 tsp MSG
  • 240 g Kimchi
  • 60 g Olive Oil
  • 1 Tin Anchovies (50g)
  • 100 g Tomato Puree
  • 60 g Gochujang
  • 200 g Light Cream Cheese
  • 90 g Parmesan
  • 120 g Grated Mozzarella
  • 6 Tins of Tuna in Brine
  • 500 g Rigatoni

To Garnish

  • 3 Spring Onions
  • Extra Kimchi to Serve

Cook

Method

  1. Dice the shallots and finely slice the garlic and spring onion.
  2. Drain the tuna and anchovies.
  3. In a large pan over a medium heat add the olive, followed by the shallots, garlic and dried chilli. Once softened melt the anchovies into the oil.
  4. Add the Kimchi to the pan with a few tablespoons of the kimchi juice. Add the tomato puree and gochujang and cook for 2-3 minutes.
  5. Now mix through the cream cheese and a good splash of pasta water to loosen.
  6. Sprinkle in the parmesan and taste for seasoning. It might need some salt and more kimchi juice for acidity.
  7. Now add your pasta, along with some pasta water, and mix well. When evenly coated mix through the tuna.
  8. Mix in enough pasta water so the mixture is saucy.
  9. Spread evenly and top with the grated mozzarella.
  10. Pop under the grill for 5-10 minutes until golden brown and delicious.
  11. Box up and reheat in the microwave. Serve with the spring onion and some fresh kimchi.