Lunch
Ingredients
| Ingredient | 5 serves |
|---|---|
| Spiral pasta | 200g |
| Spring onions, thinly sliced | 4 |
| Garlic cloves, crushed | 1 |
| Tomato paste | 2 tsp |
| Evaporated milk | 300mL |
| Cornflour | 2 tsp |
| Mixed frozen vegetables | 200g |
| Corn kernels, fresh/frozen/tinned | 120g |
| Tinned tuna, drained | 250g |
| Breadcrumbs | 50g |
| Parmesan cheese, grated | 40g |
| Chives, finely chopped | 1 tbsp |
| Extra virgin olive oil | 1 tsp |
Method
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1
Preheat oven to 180ºC. |
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2
Cook the pasta according to packet instructions. Drain and set aside. |
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3
Heat oil in a large frying pan over a medium heat. Cooking spring onions for 1-2 minutes until soft. Add garlic and cook for a further minute. |
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4
Blend together a small portion of the evaporated milk with the cornflour in a small bowl. Add the remaining evaporated milk to the spring onions and heat through. Add the cornflour mixture and stir for 5 minutes until the sauce boils and thickens. |
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5
Add the mixed frozen vegetables, drained corn kernels, drained tuna and tomato paste. Bring back to a simmer. Stir through cooked pasta and chives. |
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6
Spoon into a large baking dish and sprinkle with breadcrumbs and parmesan cheese. |
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7
Bake in preheated oven for 15 minutes or until golden brown. |