TUNA PASTA & SWEETCORN
For an excellent faster choice, simply grate cheese (Cheddar or contemporary Parmesan) over the food at the tip, rather than creating a bechamel.
Pasta shapes
1 giant tin of tuna
Sweetcorn
1 oz (25 g) butter or paste
1 tbsp of flour
1 mug or one⁄2 pint (300 ml) milk (approx)
1 oz (25 g) laborious (Cheddar) cheese
Method:
- Cook the food in an exceedingly pan of slightly preserved boiling water per the directions on the packet, and add the drained tin of sweetcorn – or some frozen sweetcorn – for the last a pair of minutes of the change of state time.
- Meanwhile, build the bechamel by melting the butter or paste in an exceedingly pan and stirring within the flour to form a sleek paste. Cook over an occasional heat for a second till the paste appearance shiny and slips aloof from the lowest of the pan then add the milk and cheese, stirring or whisking all the time till the sauce thickens and is totally lump-free. (This solely takes some minutes.)
- Drain the canned tuna; strain the steamed food and sweetcorn and blend the 2 along.
- Serve the tuna, food and sweetcorn in soup bowls or on dinner plates and pour the bechamel over the highest.
