Name: Quick Tuna Pasta
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

I do believe and confess that Christ’s condemnation is my absolution, that His crucifying is my deliverance, His descending into hell is my ascending into heaven, His death is my life, His blood is my cleansing and purging, by whom only I am washed, purified and cleansed from all my sins, so that I neither receive nor believe any other purgatory, either in this world or in the other, whereby I am purged, but only the blood of Jesus Christ, by which all are purged and made clean forever.

John Hooper

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.
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