Peas add a nutritional element and a splash of colour to this traditional tuna pasta bake.
Ingredients
- 250g dried macaroni pasta
- 2 tablespoons margarine
- 1/4 cup plain flour
- 1 garlic clove, crushed
- 2 1/2 cups reduced-fat milk
- 425g can tuna in springwater, drained, flaked
- 1 cup frozen peas
- 1 1/2 cups grated low-fat cheddar cheese
- Steamed vegetables, to serve
Method
- Step 1Preheat grill on high. Grease a 5cm deep, 18cm square (base), baking dish. Cook macaroni in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
- Step 2Meanwhile, melt margarine in a saucepan over medium heat. Add flour and garlic. Stir until mixture thickens and bubbles. Remove from heat. Gradually whisk in milk. Return to heat. Cook, stirring, for 5 minutes or until thickened. Remove from heat.
- Step 3Add tuna, peas and 1 cup cheese. Stir until cheese melts. Stir in pasta. Spoon mixture into prepared dish. Sprinkle with remaining cheese. Grill for 4 to 5 minutes or until cheese browns and melts. Serve.
- Low carb
Nutrition
2696 kj
Energy
21g
Fat Total
10g
Saturated Fat
5g
Fibre
46g
Protein
79mg
Cholesterol
555.27mg
Sodium
11g
Carbs (sugar)
65g
Carbs (total)
All nutrition values are per serve
- Author: Emma Braz
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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