4 Serves
30 Mins
Bring a large pot of water to a boil and cook the pasta until al dente. Drain the pasta using a colander and return it to the warm pot.
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Vitamin E
5 mg / 15 mgVitamin K
196 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
340 µg / 400 µgCalcium
396 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
133 mg / 420 mgPhosphorus
521 mg / 1,250 mgPotassium
954 mg / 4,700 mgSodium
1568 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
79 µg / 55 µgFiber
9 g / 28 gSugar
42 g / 50 gSaturated Fat
7 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
124 gAlcohol
0 g
In a saucepan, heat the olive oil over medium heat and sauté the onion until it becomes transparent.
Stir in the all-purpose flour and cook for one minute, then gradually whisk in the milk, stirring constantly until the sauce thickens.
Fold in the peas, shredded tuna, parsley, green onions, white cheese, and hot sauce. Stir until the cheese is melted and the mixture is heated through.
Pour the cheese and tuna sauce over the cooked pasta and toss gently to combine. Serve immediately.
65
g90
g82
g
