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The recipe will use some of your allowance for milk and cheese and works out at approximately 4 syns per portion for the Flora and flour.We have done everything we can to ensure that the information we provide about all of the products listed on our website is accurate and up to date. Replace the butter for a reduced fat spread (such as Flora Light) and use skimmed milk and reduced fat cheese to make the sauce. This recipe is quite calorific but you CAN make it lighter. Cook directly from frozen as per instructions. Leave to cool completely first, cover with a layer of cling film and then a layer of foil, label and freeze for up to three months. You can freeze the assembled dish, before it is baked. Reheat in the oven or in a pan, adding a little milk if needed. Your tuna pasta will keep for a couple of days in the fridge. You can also use shredded chicken or leftover roast chicken. You can replace the tuna with canned salmon or crab meat. Cool slightly before serving garnished with more chopped parsley. Season with pepper and add a little grated cheese over the top.īake for 20-25 minutes or until the cheese is bubbling and golden brown in spots. Pour the remaining cheese sauce over the whole dish. Transfer to a large ovenproof baking dish and spread out.
Stir in the tuna, half of the chopped parsley and a couple of ladlefuls of the cheese sauce. Stir in the minced garlic and cook for another two minutes.Īdd the softened vegetables to the pasta and mix together. Mist a large pan with cooking spray and sauté the leeks and mushrooms for five minutes, stirring, until softened. Set a timer to cook till al dente (=with a bit of a bite to it) you don’t want limp overcooked pasta. Cook the pasta in plenty of salted water according to pack instructions. Have a taste and adjust the seasoning if needed. If you like a bit of spice you can add some cayenne pepper or a pinch of paprika.Īdd the grated cheese and stir it into the sauce until it melts. Stir in the mustard, garlic powder, nutmeg if using and salt. Keep adding more of the milk to the pan, gradually, whisking it in with each addition until all of the milk has been added and the white sauce is smooth and glossy. Pour in a little of the milk, whisking continuously with a small balloon whisk (or stirring with a wooden spoon) until the liquid thickens. Don’t allow this to brown, keep an eye on it. Stir in the flour, whisking continuously, until you make a paste (this is called a roux). Heat the butter in a large pan over medium heat until melted. Please take a look at the steps and video before attempting this recipe! Choose something that the sauce can cling to!įull measurements and instructions can be found on the printable recipe card at the bottom of the page. Rigatoni or penne pasta – of any small shape including macaroni, farfalle, fusilli etc.If you haven’t got these (or don’t like them) you can leave them out or replace them with tinned sweetcorn or steamed broccoli. Leeks and mushrooms – for some added veggie goodness.You can also use English or Dijon mustard and a little grated nutmeg Mustard and garlic powder to flavour the sauce.I used strong grated cheddar cheese (mature or vintage cheddar) Butter, flour, milk and cheese to make a creamy cheese sauce.Use what you can find – this pasta bake will be yummy no matter what! Albacore tuna in oil is by far the tastiest option but also a bit pricier. Canned tuna – ideally line caught tuna steak in either brine or oil.The even better news is that if you are missing something you can easily substitute it for another pantry item. The good news is that you probably have all the ingredients for this already.
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