Creamy tuna pasta 

Need to start being more creative with fish. This is what I am serving up for lunch today, not just for Harry (9 months), me too! For an even more flavoursome tuna pasta you can try our Tuna Mornay.

It makes a decent amount, so freeze in small portions for later use.

Tip: I served this as finger food, Harry loved picking up the spirals and eating them himself

Like this inspiration? You’ll love our eBooks Baby Foodie, Finger Foodie, Family Foodie and our books Raising a healthy, happy eater and Boosting your basics.

Ingredients

• 300g dried brown/organic/gluten free pasta
• 2 thick slices day-old wholemeal bread, crusts removed, coarsely torn
• 60g butter
• 2 tbs plain flour
• 2 cups milk
• 1½ cups coarsely grated cheddar
• 1 x 425g can tuna, drained, flaked
• 1 cup frozen peas
• Drizzle of olive oil

Method

Step 1

Preheat oven to 180°C and cook your pasta -

Step 2

Crumb the bread with a food processor -

Step 3

Melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring, for 1 minute or until foaming. Remove from heat. Gradually add the milk and place over medium heat, stirring constantly, for 5 minutes or until the mixture thickens. Reduce heat to low and cook for 2 minutes -

Step 4

Add 1 cup of cheese and stir until melted. Add the cheddar mixture, tuna and peas to the pasta and stir until well combined. Spoon the pasta mixture into an ovenproof dish -

Step 5

Combine the breadcrumbs and remaining cheddar in a bowl. Sprinkle over the pasta mixture and drizzle with olive oil. Bake in oven for 15 minutes or until golden -

Step 6

Puree until you have desired consistency (careful, it can go a bit gluggy) -