Ingredients
400g/14oz fusilli pasta
100g/4oz frozen peas
50g/2oz butter
50g/2oz plain flour
600ml/1pt milk
1 tsp Dijon mustard
2 x 195g cans tuna, drained
4 spring onions, sliced
198g can sweetcorn, drained
100g/4oz cheddar, grated
Method
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Bring a pan of water to the boil. add the pasta and cook, following pack instructions, until tender. add the peas for the final 3 mins cooking time.
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Meanwhile, melt the butter in a pan over a medium heat. stir in the flour and cook for 2 mins. add the milk, whisking constantly, then slowly bring to the boil, stirring often, until sauce thickens. remove from the heat, add the mustard and season well.
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Heat the grill to medium. Drain the pasta and peas, then return to the pan and stir in the tuna, spring onions, sweetcorn and sauce. Tip into a shallow baking dish, top with the cheddar and cook under the grill for 5 mins or until golden and bubbling.
PER SERVING
655 kcals, protein 41g, carbs 55g, fat 30g, sat fat 15g, fibre 4g, sugar 11g, salt 1.7g
