This dish takes less than 45 minutes to make. 

Ingredients: 

• 2 cans of Tuna (chunks in olive oil)

• 3 tsp curry powder 

• 3-4 cubes of frozen spinach / 1 cup fresh spinach

• 1 medium sized onion, finely chopped

• 100ml coconut cream

• 1/2 cup full cream milk

• 1/2 cup water

• 2 cups of grated cheese (for pasta / pizza)

• Salt and pepper

• Butter / olive oil for cooking

• 2 cups of (short) pasta of your choice. I’m using pasta shells.

Method:

1. Pre-heat oven to 200C (broiler / top grill setting).

2. Cook pasta in salted boiling water till al dente. Drain and add a drizzle of olive oil so the hot pasta won’t stick together.

3. In a hot pan, melt butter and add the chopped onions. Cook till onions are soft and translucent. Add the curry powder and sauté till fragrant. Be careful not to burn it.

4. Next, add the coconut cream, milk, some water and bring it to a simmer. Season with salt and pepper. Add the cubes of frozen spinach now so it’ll thaw as it cooks.
5. Once spinach is thawed, add both cans of tuna. I like to have mini chunks of tuna in my pasta sauce, so stir the sauce gently. Check for seasoning and add the cooked pasta. Add a cup of grated cheese too. Mix that in and pour the pasta into a baking dish. Top with more grated cheese, a drizzle of olive oil and freshly grated black pepper.

6. Into the oven for 10 mins or till the top gets golden brown.

Note: 

If you are using fresh spinach, throw it in after you’ve added your tuna. 

Instead of coconut cream, you could use cooking cream.