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Tuna and vegetable pasta bake

Tuna and vegetable pasta bake

9
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Cooking this tasty pasta in individual dishes ensures your portion sizes are perfect and makes it easier to freeze.

Ingredients

Wholemeal pasta, dry

180 g, spiral

Green shallot(s)

4 individual, thinly sliced

Garlic

2 clove(s), crushed

Reduced-fat evaporated milk

375 ml

Cornflour

1 tbs

Vegetable mix, non-starchy, frozen

3 cup(s), chopped

Tuna, canned in springwater, drained

425 g, (1 x 425g can)

Dried breadcrumbs

50 g, (3/4cup)

Grated parmesan cheese

2 tbs

Fresh chives

1 tbs, finely chopped

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and return pasta to pan.
  2. Lightly spray four 1-cup (250ml) capacity ovenproof dishes with oil. Lightly spray a medium saucepan with oil and heat over medium heat. Add shallots and cook, stirring, for 2–3 minutes or until softened. Add garlic and cook for 30 seconds.
  3. Blend ¼ cup (60ml) of the evaporated milk with the cornflour in a small bowl. Add the remaining evaporated milk to the shallot mixture and stir until heated through. Stir in cornflour mixture. Cook, stirring, for 5 minutes or until sauce boils and thickens. Add the vegetables and cook until heated through. Add the vegetable mixture and tuna to the pasta and toss gently to combine.
  4. Spoon pasta into prepared dishes and sprinkle with the breadcrumbs and cheese. Bake for 15 minutes or until golden. Serve sprinkled with the chives.

Notes

This recipe is suitable to freeze.

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