Description
A hit with adults and kids. Full of flavour and lots of hidden vegetables!
Ingredients
Scale
- 1 onion, peeled and quartered
- 1 clove garlic, peeled
- 1/4 bunch parsley
- 50g corn kernels
- 1 carrot, roughly chopped
- 1 zucchini, roughly chopped
- 70g broccoli florets, roughly chopped
- 10g oil
- 500g milk
- 50g butter
- 50g plain flour
- 1 tabs vegetable stock concentrate
- 70g grated cheese
- 50g grated cheese, additional
- 425g tin of Tuna
- Pepper, optional
- 350–400g pasta
Instructions
- Preheat oven to 180 degrees.
- Cook pasta according to packet directions on the stove or microwave.
- Place all vegetables and parsley in bowl.
- Blitz on speed 8 for 5 seconds. Scrape down.
- Add oil. Cook at 100 degrees on speed 1 for 4 minutes.
- Add butter, milk, flour and stock concentrate.
- Cook at 90 degrees on speed 4 for 7 minutes.
- (If you want a thicker sauce, remove the veg and cook the béchamel sauce separately. Add veggies back into bowl with the tuna etc. I do it all in one as it isn’t a huge difference).
- Add the 70g cheese, pepper if desired and tuna.
- Cook at 90 degrees on reverse, speed 4 for 4 minutes.
- Mix tuna sauce with pasta in an oven safe dish. Top with cheese.
- Bake at 180 degrees for 20 minutes or until cheese is golden.
Notes
- If you feel you have too much sauce you can freeze the extra. This depends on how “saucy” you like your pasta.
- Prep Time: 5
- Cook Time: 35