2 2008-07-24T00:00:20+01:00 A quick and easy supper that's popular with families. <h3>Recipe Variation</h3> * Other canned fish such as salmon and sardines would work well. Or flake in smoked trout or cooked salmon fillet. * For a more sophisticated palette, add some ripe chopped tomatoes, black pitted olives, 2-3 chopped anchovies, a tablespoon of capers and some chopped basil. 20 * 4 spring onions or 1 small onion, finely chopped * 1 tablespoon [[olive oil]] * 2 x [[185g]] [[canned fish|tins of tuna]] * [[125g]] each [[frozen vegetables|frozen peas and sweetcorn]] * [[600ml]] [[milk]] * [[25g]] plain [[flour]] * [[25g]] [[butter]] * [[125g]] hard [[cheese]], grated * A squeeze of lemon juice # Preheat the oven to 160°C(325°F) mark 3. In a frying pan stir fry the onions for 1-2 minutes in a little oil. Drain the tuna well, and flake into a bowl. Cook the pasta in a pan of boiling water for about 10 minutes or until just cooked. Add the frozen peas and sweetcorn to the pan 5 minutes before the end of cooking. # To make the sauce, place milk, flour and butter in a small saucepan and whisk continuously over medium heat until the sauce begins to boil and thicken. Turn down the heat to its lowest and let the sauce cook for 2 minutes. Add the grated cheese and mustard, keeping a little cheese back for the topping. Season with a little lemon juice. # Mix the pasta with the vegetables, spring onion, tuna and cheese sauce and pour into a lightly oiled ovenproof dish. Sprinkle with the remaining cheese and bake in a preheated oven until golden on top, about 25 minutes. Serve with steamed green beans or broccoli. This recipe is the ideal easy supper for families, children especially like the simple flavours. It’s a great standby to have on your list of dishes to do when you have nothing in the fridge as all the ingredients can be found in your storecupboard or freezer. Use any pasta that you have in the storecupboard but bows, penne or macaroni work best. false true false false false true true false false 3.023962827746432127447726518420179224 15065 45556.0 3 Related recipes false approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson * French mustard or Dijon is creamy and can be used in dressings, marinades or adding to sauces. * English is good for roast beef, steak, gammon or sizzling sausages. * Wholegrain is used in chutney’s and pickles 32 Mustard Worth keeping a few different types. * Short tubular pasta (rigatoni, penne, macaroni) is best used in baked dishes with vegetables, cheese and meat. * Smooth long pasta (spaghetti, linguine) is best with sauces like Bolognese, tomato and clams as these keep the pasta slippery and separate. * Cup-shaped pasta (conchiglie, orichette) is designed to hold sauces with larger ingredients such as mushrooms, artichokes and tomatoes. * Cut pasta (tagliatelle, fettuccine, farfalle) is best eaten with rich sauce made with cream, eggs or meat. * Twisted pasta (fusilli, eliche, fettuccines, farfalle) the curly character of these pastas means that they will trap thin sauces such as pesto, garlic, and olive oil flavoured with chilli. * Tiny pasta shapes (alphabet letters, fillini, vermicelli) cook quickly and are ideal for adding to soups and casseroles. * Ravioli is stuffed pasta and can vary from cheese, vegetables and meat. * Lasagne sheets and cannelloni are good pastas used in a baked layered meat or vegetables dishes. 23 Pasta Available in various shapes and sizes.