Quick tuna pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 175 | grams | Pasta shapes; (6 oz) |
| 15 | grams | Butter; (1/2 oz) |
| 15 | grams | Plain flour; (1/2 oz) |
| 300 | millilitres | Semi-skimmed milk; (1/2 pint) |
| 1 | tablespoon | Schwartz Garlic Italian Seasoning |
| ¼ | teaspoon | Schwartz Ground Nutmeg |
| 2 | teaspoons | Wholegrain mustard |
| 100 | grams | Frozen mixed vegetables; defrosted (4 oz) |
| 1 | 200 gram tin tuna in brine; drained (7 oz) | |
| Salt and pepper | ||
| 50 | grams | Low fat Cheddar cheese; grated (2 oz) |
| Crisp green salad | ||
Directions
TO SERVE
Cook the pasta according to the pack instructions. Drain.
Meanwhile, melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually blend in the milk. Bring to the boil, stirring until thickened. Stir in the Garlic Italian Seasoning, Nutmeg, mustard, vegetables and tuna. Season. Cook for 2-3 minutes.
Stir in the cooked pasta, heat through and transfer to a heat-proof serving dish. Top with cheese and place under a pre-heated grill until golden.
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