Creamy tuna pasta
A tasty family pasta dish with built in veggies.
375g dried large shell pasta
2 cups (250g) frozen broccoli
1 cup frozen peas
2 tablespoons cornflour
2 cups milk
1 cup grated cheese
425g can tuna, drained, flaked
1. Preheat oven to 220°C.
2. Cook pasta in a large saucepan of boiling salted water, until tender, adding peas and broccoli in the last four minutes of cooking time. Drain, reserving half a cup of cooking liquid. Return pasta mixture to pan.
3. Meanwhile, blend cornflour and half a cup of milk together in a jug. Place the remaining milk in a saucepan and bring to the boil. Whisk in cornflour mixture. Bring to the boil. Cook, stirring, for one minute or until sauce thickens. Stir in half the cheese.
4. Add the tuna and white sauce to pasta mixture and stir to combine. Season with salt and pepper. Spoon into a greased baking dish.
5. Sprinkle with remaining the cheese and bake for 20 minutes or until golden.