This tuna pasta bake is the perfect cheap healthy dinner. Creamy sauce tossed with veggies baked to cheesy perfection. Healthy Aldi Recipes.
- 500g dried penne, cooked according to the package instructions
- 100g butter
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 100g flour
- 425 milk, any type (whole, skim, etc)
- 250g vegetable stock, made from a stock cube
- 250g shredded mature cheddar
- 1 tin tuna packed in water, drained
- 1/2 bunch fresh parsley, chopped
- pinch mixed spice
- 1 teaspoon English mustard
- First, start by boiling some pasta according to the package instructions. Drain and set aside while you make the sauce. Preheat the oven to 180c.
- Melt the butter in an oven-safe dish and add in the shallots and garlic. Let them soften gently in the butter. Once the shallot is soft and translucent and the garlic is fragrant add in the flour and whisk to a paste.
- Once you've whisked the butter and flour to a paste and cooked it out for about 5 minutes to get rid of the raw flour taste, gently and slowly pour in the milk. Whisk the whole time you're pouring the milk to avoid causing any lumps. Once you have a smooth and thick creamy sauce, add in the frozen peas, drained sweet corn and the chopped parsley. Stir in the parsley and mixed spice. Taste and adjust the seasoning. Drain the tuna and fold that in leaving any large chunks.
- Stir half of the cheese into the sauce and reserve the other half for topping the pasta and baking. Toss the pasta in the sauce and make sure that every noodle is coated evenly. Scatter the remaining cheese over the top of the pasta and bake in the preheated oven until the pasta is hot all the way through and the cheese is melted, golden and bubbling, about 20 minutes.
- Category: pasta
- Method: Stovetop
- Cuisine: British
Keywords: Pasta bake, tuna, creamy, easy, Aldi recipes, cheap family meals