Creamy Tuna Pasta Bake

Anyone else grow up eating Tuna Pasta Bake? This is my version of a classic. It's luscious and topped with the most delicious lemon parmesan crumb which really takes it to the next level.

Ingredients

1 brown onion

1 carrot

1/4 C plain flour

3 C light milk

1/2 C cheese

2 tsp dijon mustard

1 C frozen peas and corn

Salt and pepper

5 x sml tuna tins in springwater (or 1 large tin)

2.5 C uncooked spiral pasta

3/4 C breadcrumbs

1/2 C parmesan, finely grated

Zest of 1 lemon

Method

1. Cook the pasta as per packet instructions.

2. Finely dice the onion and carrot. Add to a large pan on medium heat with a drizzle of olive oil and cook until softened. Stir in the flour and cook for around 30 seconds before slowly adding the milk, stirring continuously. Bring to a gentle simmer and then remove from the heat once thickened slightly.

3. Add the cheese, dijon mustard, peas, corn, salt and pepper. Once combined, add the tuna and pasta and stir until everything is coated.

4. Pour into a baking dish and top with the breadcrumbs, parmesan and lemon zest.

5. Drizzle some olive oil over the top and sprinkle with a little extra salt. Place in the oven for 20-22 minutes or until golden on top and enjoy!

6. Serve with a super simple garden salad