Pea & pesto soup with fish finger croûtons
Kids will love this green vegetable blend with chunks of breaded fish fingers
Easy tuna pasta bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g fusillipasta
- 100g frozen pea
- 50g butter
- 50g plain flour
- 600ml milk
- 1 tsp Dijon mustard
- 2 x 195g cans tunadrained
- 4 spring onionssliced
- 198g can sweetcorndrained
- 100g cheddargrated
Nutrition: per serving
- kcal655
- fat30g
- saturates15g
- carbs55g
- sugars11g
- fibre4g
- protein41g
- salt1.7g
Method
step 1
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.
step 2
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.
step 3
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.
