Veggie Pasta

Wow, it’s been a looong time since I’ve last cooked, which I find a bit shocking and unfortunate at the same time. So tonight, I told my mom to take a break and I became family chef. Here’s a fairly healthy pasta dish to give a shout out to my new ‘Diet‘ page on this site! P.S. they loved this and asked me for the recipe too 😉



3/4 box large pasta shells
1 big tomato
10 baby carrots
1 tbsp minced garlic
sesame oil
olive oil
1/2 lemon
apple cider vinegar
1-5oz can albacore (/tuna)
baby lettuce
golden raisins


  1. Boil a pot of water and add pasta, cook for 5mins. Rinse and drain under cold water.
  2. Roughly chop tomato into wedges. In blender: tomato, carrots, garlic, drizzle sesame oil, 5xdrizzle olive oil, approximate equal amounts of vinegar to sugar, and a good pinch of salt. Blend until there are no big chunks of carrots.
  3. In a heated wok, pour in blended mixture. Once it starts simmering, add pasta and cover lid to cook for 10mins. Stir in albacore, slices of lettuce, and a good handful of raisins. Continue cooking until pasta is al dente, blended mixture has completely thickened, and everything is well heated through.

Total Time: 30mins, Serves: 4

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