Recipes
Corn, Tuna, and Pink Sauce Baked Pasta
4 Portions
INSTRUCTIONS
- Cook the pasta according to the manufacturer's instructions, but taking 3 minutes off the total cooking time.
- While the pasta is cooking, mix the diced pimento pepper together with the corn, tomato sauce, shredded tuna and heavy cream.
- When the pasta is done, add ½ cup of the cooking water, the drained pasta, and the salt.
- Transfer the mixture to a soufflé dish that fits in the Instant Vortex basket and sprinkle with the grated cheese. Cover the pan with aluminum foil. Set aside.
- On the Instant Vortex control panel, press Bake, then set time to 25 Minutes and temperature to 355ºF (180°C). Press Start.
- When Add Food appears on the display, insert the soufflé dish into the Instant Vortex basket.
- Skip Turn Food step when prompt appears.
- When there are 2 minutes left to finish cooking, open the Instant Vortex basket and carefully remove the aluminum foil from the soufflé dish. Close again and let it continue cooking until the Instant Vortex displays Off.
- Remove the dish and serve immediately. Sprinkle with parsley.
- Store refrigerated in an airtight container for up to 5 days.
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About the chef
Augusta Quiñones
Augusta Quiñones is passionate about creating simple, nutritious, and delicious recipes that focus on using 10 ingredients or fewer and are ready in under 30 minutes. Driven by her own health journey, she transformed her diet to avoid processed foods and embrace fresh, whole ingredients, discovering a world of new flavors and textures. Quiñones believes in the profound impact food has on both our health and the environment, and she loves sharing her recipes, which are secretly healthy yet always satisfying. Her cooking philosophy centers around making wholesome eating accessible, enjoyable, and flavorful.
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