Tuna, Mushroom and Blue Cheese Pasta Bake

I could never get bored with tuna pasta bake; as you can probably tell from this being my 4th tuna pasta dish (for those as obsessive as me check out my guilt free bake, yellow pepper and chilli linguini and my cherry tomato bake). For me it is one of the most comforting dishes in the world. Yes there is plenty to argue that you just can’t go wrong with a creamy, cheesy tuna bake; but sometimes it’s possibly more satisfying to add some twists to this classic. I wasn’t sure if the blue cheese would work that well with tuna, or with pasta for that matter, however when you add some mushrooms to the mix it really binds all the flavours together and it becomes a match made in heaven. If you have had any eureka flavour moments when making a tuna pasta bake then I would love to know about them, as trust me, I could eat this for breakfast, lunch and dinner (and there have been times that I have).

new house 065

Serves 3-4

–          30g butter

–          1 white onion – finely sliced

–          1 courgette – grated

–          275g mushrooms

–          1 leek – finely sliced

–          1 pint semi skimmed milk

–          275g wholemeal penne pasta – cooked according to pack instructions

–          1 ½ tbsp corn flour – made into a paste with a splash of water

–          1 vegetable stock cube

–          35g blue cheese – grated

–          160g tin tuna steaks

–          Parmesan – grated to serve

Preheat the oven to 180’C

Melt the butter in a large saucepan and gently fry the onion – stirring regularly so as not to burn

Add the leek, courgettes and mushrooms and fry off until the veg are soft and most of the liquid has evaporated

Add in the milk and once steaming crumble in the stock cube and stir in the cornflour paste

Continue to stir the mixture until the sauce thickens and then remove from the head and add the blue cheese

Mix together the cooked pasta, tuna and the sauce until well combined and transfer to a large oven proof dish

Top the dish with parmesan and bake for 40 minutes until the top is golden and crispy

Serve hot with heaps of fresh salad and garlic bread


8 thoughts on “Tuna, Mushroom and Blue Cheese Pasta Bake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s