Tuna Pasta Bake
Serves: 2-3
Time: Approx 40 minutes
Ingredients
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1 tsp oil
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130g dried pasta
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1 small red onion, peeled and finely sliced
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150g butternut squash, peeled and cut into small cubes (max 1cm)
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1 small tin of sweetcorn (165g drained)
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1 small tin of tuna (102g drained)
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½ - 1 tsp dried dill (I used the latter but have had my dill for a while)
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Ground black pepper
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4 tbsp cornflour
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500ml milk of choice
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1 slice of bread
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25g pine nuts
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30g mature cheese, grated
Method
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Add the pasta to a saucepan, cover in water, bring to the boil, then simmer until al-dente
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Pre-heat the oven to 180°C (fan) and heat the oil in a large frying pan.
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Gently fry the onion until soft, then add the butternut squash, sweetcorn and tuna and continue cooking for a few more minutes.
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Put the cornflour into a cup and add a bit of milk, stirring into a paste.
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Add to the pan, along with the remaining milk, dill and a few twists of black pepper.
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Bring slowly to the boil, stirring regularly until the sauce thickens. Turn down the heat and simmer gently, while you make the topping.
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Put the bread, pine nuts and cheese in a processor and blitz until fine.
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Mix your cooked pasta into your sauce and tip into a casserole dish, top with the breadcrumb mix and bake in the oven for about 25 minutes, or until golden and piping hot all the way through.