PILCHARDS AND PASTA

PILCHARDS AND PASTA

(Sounds bizarre, I know but it's really tasty!)

Serves 4

Syn Free, if using the cheese as a HEX.


220g wholewheat dried pasta
1 medium sized onion, finely chopped
425g pilchards in tomato sauce - could use sardines
400g can of chopped tomatoes
90g frozen peas
90g mature Cheddar cheese, grated


Cook the pasta, according to pack instructions.
Meanwhile, spray a frying pan with Frylight and cook the onion until softened.
Add the fish, tomatoes, 4 tbsp. of water, some pepper and mixed herbs and the frozen peas.
Bring to the boil and simmer, uncovered for about 10 minutes.
Stir in the drained pasta and transfer to a heated ovenproof dish.
Sprinkle with the grated cheese and brown under a warm grill.

Serve with whatever veg you fancy (we quite often have it with broccoli) and maybe some SW wedges.