This is my favourite veg-filled tuna pasta bake - an easy mid-week staple that the whole family can enjoy!
Serves 4
Note: The ingredient list seems extensive – but feel free to substitute any or all the vegetables. This recipe used about a kilo of vegetables.
Ingredients
1 small onion, Onion
100 g Mushrooms
120 g Leek
50g, Cabbage, raw
130g, Celery
300g Fresh Courgette
100g Peas
100g Sweetcorn
10g Butter
2 cans Tuna (drained)
288g Whole-wheat Fusilli Pasta
2 tbs Oil - Olive
10g Plain Flour
200ml Semi-Skimmed Milk
100ml of water
3 tbsp tomato paste
60g Cheddar Cheese - grated
Method
1. Preheat the oven to 200 C / 180 C Fan/ 390 F/ Gas mark 5.
2. Boil a large pot of water and add salt. Once boiling cook the pasta according to the packet instructions.
3. Chops the vegetables into small or bite sized pieces according to taste.
4. In a large frying pan on medium heat begin by sautéing the onion, leek and mushrooms until lightly golden. Then add the rest of the vegetables and reduce the heat. Gently cook through for a few minutes ensuring they have softened a bit but retain some bite. Season to taste.
5. Once the pasta is cooked, drain it and mix it with the vegetables in a large oven proof dish.
6. In a small saucepan melt the butter and add the flour. Allow the mix to cook on a gentle heat before adding the tomato paste and mixing well.
7. Slowly add the milk, water and tomato paste making sure you mix well, a whisk is helpful at this stage. Allow the mixture to simmer for about 5 minutes until it has thickened slightly. Season to taste.
8. Pour the sauce over the pasta and vegetable mix, then sprinkle the grated cheese over the top.
9. Bake until the cheese has turned golden.
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