| 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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