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425g tuna in springwater
250g raw pasta
2 tsp wholemeal flour
1 cup skim milk
1 tsp unsalted butter
1/2 cup light mozzarella
cup of peas
salt & pepper
extra virgin olive oil
Preheat oven to 220 degrees.
Spray an ovenproof dish with oil & set aside.
Cook pasta following the packet directions, until tender. Drain and reserve 1/4 cup of cooking water. Return pasta to pan.
In a saucepan melt butter over medium heat.
Add flour. Stir for 1 minute or until bubbling.
Very slowly add milk while stirring until combined. Continuously stirring it for 3-4 minutes or until sauce thickens. Stir in 1/2 of the cheese.
Season with pepper.
Add sauce to pasta and the reserved liquid.
Mix through peas and spoon into ovenproof dish.
Sprinkle remaining cheese on top.
Bake for 15min or until golden. Enjoy.
Tip: You can use different kind of milk or maybe add some veggies to it instead having it on the side.
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