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Ingredients

• Preheat the oven to 220°C (200°C fan oven), gas 7. Cook 350g fresh or dried tagliatelle in boiling salted water according to the pack instructions. Meanwhile, heat 1 tbsp olive oil in a large frying pan and cook 200g halved small button mushrooms and 1 sliced bunch of spring onions for 5 minutes or until tender. Stir in 200g low-fat soft cheese with garlic and herbs, 4 tbsp semi-skimmed milk, 200g frozen broccoli florets and 150g frozen petits pois. Heat gently, stirring occasionally, until the cheese has melted and combined with the milk to make a sauce and the vegetables have thawed. Stir in a drained 185g can tuna. Drain the tagliatelle and mix with the tuna and vegetable sauce. Transfer to a baking dish and sprinkle with 75g grated mature Cheddar cheese. Bake for 10 minutes or until lightly browned. (Or brown the top under the grill for 5 minutes.)

Description

Canned Tuna Is One Of The Most Useful Foods To Have In The Storecupboard. Most People Use It Straight From The Can, But By Adding Some Herbs, Flavourings And Vegetables It Can Be Magically Transformed Into A Variety Of Irresistible Dishes.

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