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Pea, leek and tuna spaghetti

Pea, leek and tuna spaghetti image
Difficulty Easy
Preparation 5 min
Cooking 15 min


4 servings
    • 350   g
    • 650   ml
    • 2  
    • 40   g
    • 400   g
    • 300   g
    • 145   g


  1. Slice the leeks in half lengthways, keeping them attached at the base, and rinse in cold water to get rid of any grit. Shake dry then slice the leeks and put them in a medium saucepan with 500ml of the milk and some seasoning. Crush in the garlic and bring to a simmer. Cook for about 8 minutes partially covered, taking care that the milk doesn’t boil over, until the leeks are softened and sweet.

  2. Meanwhile, put the flour in a bowl and gradually whisk in the remaining 150ml milk to make a smooth paste.

  3. Add the spaghetti to a pan of boiling salted water and cook for 6 minutes.

  4. Stir some of the hot milk and leeks into the floury paste, then tip back into the leek pan. Bring to a simmer, stirring until thickened, and cook for 3-4 minutes.

  5. Add the frozen peas to the spaghetti for freshness and cook for a further 2-3 minutes until the pasta is ready, then drain and return to the pan. Mix in the creamy leek sauce and flake in the tuna (including the liquid from the tin). Toss together thoroughly, season to taste and serve in warmed bowls.

  6. Total shop cost correct and checked on 03.01.24 and subject to change. Subject to product availability. To see full cost breakdown visit

Nutrition per serving

Kcal 609
Proteins (g) 34
Fats (g) 6
Fibre (g) 11