How is everyone getting on with their weight loss?
I made the following recipe about 3 weeks ago for me, my mum and my partner. As it said the recipe served 4 I expected my partner to eat 2 peoples servings as he usually does. AND yes, before you think it, he’s a rake, totally not fair.
Well I made it to the exact measurements and well…. To eat 1/4 of this meal you would have to me a giant. Even my partner couldn’t eat his 1 serving. Madness!
So, I have pointed this recipe as if it were to feed 6 which it will easily do, served with a little salad maybe. It may even feed 8 with salad and garlic bread or something similar.
Tuna Pasta Bake
Pro Points Per Serving: 13
Prep Time: 10 Minutes
Cooking Time: 20 Minutes
400g Fusilli Pasta
140g Frozen Peas
50g Plain Flour
600ml Skimmed Milk
1 Tsp Dijon Mustard
2 Cans Tuna In Brine, Drained
5 Spring Onions, Diced
100g Cheddar, Grated
- Bring a large pan of water to the boil.
- Add the pasta and peas and cook until the pasta is tender.
- Meanwhile melt the butter in a pan over a medium heat.
- Add the flour to the butter and cook for 2 minutes.
- Add the milk, whisking constantly, then slowly bring to the boil, stirring often.
- Once the sauce has thickened nicely, remove from the heat and stir in the Dijon mustard and season well.
- Heat the grill to medium.
- Drain your pasta and peas and tip into a very very large bowl. Add the tuna, spring onions and the Dijon sauce. Mix all the ingredients together well.
- Tip into a large ovenproof dish and sprinkle the top with the grated cheese.
- Cook under the grill for 5-10 minutes or until golden and bubbling.
- Serve with salad and garlic bread if you wish.
This recipe is originally from the BBC Good Food Magazine! Hope you like the look of and will give it a try.
Happy Cooking 🙂