Healthier Tuna Mornay

Prep: 20mins | Serves 6 | Cook 55mins

Ingredients

300g spiral pasta

2 tbs extra virgin olive oil

1 brown onion, finely chopped 1 sweet potato, coarsely grated 2 tbs plain flour 2 cups milk 1 salt-reduced vegetable stock cube, crumbled 425g canned tuna in springwater, drained, flaked 2 cups Woolworths frozen corn kernels 120g baby spinach leaves 2 zucchini, thinly sliced into rounds 1 cup Woolworths shredded light tasty cheese

Description

A healthier tuna mornay packed with veggies and loaded with flavour. Try this easy, creamy tuna pasta bake for dinner tonight.

Recipe tip Variation:Want to use the veggies you already have? Try pumpkin instead of sweet potato, or roughly chopped Brussels sprouts, broccolini or capsicum instead of zucchini.

Method

Step 1 Preheat oven to 220°C/200°C fan-forced.

Step 2 Cook pasta according to packet instructions. Drain, reserving 1 cup cooking liquid.

Step 3 Heat oil in a large saucepan over medium heat. Add onion and cook for 4 minutes, stirring, or until onion has softened. Add sweet potato and cook for 3 minutes, stirring, or until slightly softened.

Step 4 o Add flour and cook for 1 minute, stirring, or until mixture is coated in flour. Add milk, stock cube and reserved cooking liquid, then bring to the boil over medium-high heat, stirring constantly. Reduce heat to medium and simmer, uncovered, for 5 minutes, stirring occasionally, or until reduced.

Step 5 Add pasta, tuna, corn and three-quarters of the spinach to milk mixture, then stir to combine. Spoon mixture into a 1.75L capacity baking dish. Top with zucchini and scatter over cheese. Bake for 40 minutes or until golden and bubbling. Serve topped with remaining spinach.