250 g spelt spiral pasta
490 g jar bechamel sauce
3 x 95 g cans oven-dried tomato & basil tuna
finely grated tasty cheese, to serve (optional)
basil, to garnish (optional)
- Bring a large saucepan of water to the boil. Add spelt pasta and cook for 12 minutes or until tender. Reserve 1/3 cup cooking liquid, then drain the pasta well and return to the saucepan.
- Place saucepan back over a medium heat. Add the bechamel sauce, along with the reserved cooking liquid. Heat, stirring occasionally, for 3-4 minutes or until well heated.
- Add the undrained cans of tuna and mix gently to combine. Season to taste with freshly ground black pepper. Scatter with grated cheese and garnish with fresh basil leaves if desired.