Tuna Pasta Bake

Hi everyone,

So for weeks now I have been wanting to add more fish into my diet as it is good for you. But as my husband doesn't like tuna, I wanted to create something simple yet yummy for me to enjoy that wouldn't annoy his senses.

In that mind frame, I decided to create a pasta bake. It's something simple to do and you can do it as a batch meal so you have leftovers in the freezer for whenever you fancy a portion.

Ingredients:

1 Can of Tuna Fish (preferably in Spring Water)

4 Nests of Tagliatelle (but you can use around 250g-500g of any Pasta)

3 tbsp of Butter

3 tbsp Plain Flour

50ml-100ml Milk

300g Grated Cheese plus extra for sprinkling on top

100g Peas (but Bell Peppers equally go well with this recipe)

Pinch of Salt

Method:

1. In a pan of boiling water, add the pinch of salt and cook the pasta according to the instructions on the packaging. I prefer cooking it Al-Dente but it's totally up to you.

2. Whilst the pasta is cooking, prepare the Béchamel sauce. In another pan, melt the butter until completely softened then add the plain flour stirring constantly until combined.

3. Then add the milk a little at a time until you have a smooth consistency. If you find the sauce is too runny add a little more flour. If you find the sauce is too thick add a little more milk.

4. Once your sauce is at the right consistency, add some of the grated cheese, stirring together until the cheese has melted.

5. Add in your vegetables (I used peas), the tuna and the pasta (draining first to ensure no starch or water gets into the sauce), and stir together until everything is combined.

6. You can either eat it straight away with a sprinkling of cheese on top or bake in an oven proof dish at 200°/400F/Gas Mark 6 for about 20-25 minutes or until the cheese has created a crumb on top.
   

Enjoy!

Lily xxxx