Pasta with tuna and corn

Ingredients

• 400 g Tuna (canned in water)
• 2 clove Garlic
• 150 g Sweet corn
• 320 g Pasta, whole-wheat
• 200 ml Meggle UHT half fat cooking cream 10%
• 50 g Edam
• 40 g Parsley, fresh
• 2 pinch Salt
• 0.1 g Black pepper, ground

Method

1. Heat the cream in a saucepan.
2. When it starts to boil, add the tuna, then squeeze in the garlic and season with salt.
3. Stir in the drained corn.
4. Bring to the boil and remove from the heat.
5. Cook the pasta in boiling salted water until al dente, then drain and turn into the sauce.
6. To serve, sprinkle with chopped fresh parsley and garnish with grated Edamer cheese.