| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Vegetables | Italian | Schwartz, Schwartz2 | 4 | servings |
INGREDIENTS
| 175 | g | Pasta shapes; (6 oz) |
| 15 | g | Butter; (1/2 oz) |
| 15 | g | Plain flour; (1/2 oz) |
| 300 | ml | Semi-skimmed milk; (1/2 pint) |
| 1 | tb | Schwartz Garlic Italian Seasoning |
| 1/4 | ts | Schwartz Ground Nutmeg |
| 2 | ts | Wholegrain mustard |
| 100 | g | Frozen mixed vegetables; defrosted (4 oz) |
| 1 | 200 gram tin tuna in brine; drained (7 oz) | |
| Salt and pepper | ||
| 50 | g | Low fat Cheddar cheese; grated (2 oz) |
| Crisp green salad |
INSTRUCTIONS
TO SERVE Cook the pasta according to the pack instructions. Drain. Meanwhile, melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually blend in the milk. Bring to the boil, stirring until thickened. Stir in the Garlic Italian Seasoning, Nutmeg, mustard, vegetables and tuna. Season. Cook for 2-3 minutes. Stir in the cooked pasta, heat through and transfer to a heat-proof serving dish. Top with cheese and place under a pre-heated grill until golden. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“God makes it, we mess it”