Recipes

Cheesy Tuna Pasta Bake

This comforting autumnal tuna pasta bake swaps heavy cream sauces for a lighter butternut squash and low-fat cheddar blend, giving you all the cheesy satisfaction with fewer calories and less fat. Packed with roasted seasonal vegetables, it’s a fibre-filled and perfect for cooler evenings.

Method

1. Preheat oven to 180°C. Peel and cube the butternut squash, place on a baking tray and drizzle with 1 tsp of the olive oil and toss to coat.
2. Dice the red onion, roughly chop the courgette and red pepper and place on another baking tray. Drizzle with the remaining 1 tsp olive oil and add the garlic powder and oregano, toss to coat and roast in the oven along with the butternut squash for 20-25 minutes until golden and softened.
3. Next cook the pasta as per the packet instructions. Drain and set aside once cooked.
4. When the butternut squash is tender, set aside half of it for the bake, and place the other half into a blender with the almond milk. Blend until smooth and creamy.
5. Pour into a saucepan, whisk in the flour, and heat gently until thickened. Stir in 50g of the reduced-fat cheddar until melted into the sauce. Season with black pepper.
6. Drain the tuna, chop the parsley and in a large baking dish, combine them with the pasta, roasted veg (including the reserved squash), and the creamy sauce.
7. Mix well and transfer to a baking dish. Sprinkle with breadcrumbs and a the remaining cheddar for crunch and golden colour.
8. Cook in the oven for 15–20 minutes until bubbling and golden on top.