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Ingredients
For the Pasta:
1/2 onion, peeled & finely chopped
25 g butter
1 tbsp cornflour
400 g tin of tomato soup
a pinch of mixed herbs
200 g canned tuna, drained & flaked
a little freshly ground black pepper
175 g green & white tagliatelle
1 tbsp grated parmesan cheese
25 g butter
1 tbsp cornflour
400 g tin of tomato soup
a pinch of mixed herbs
200 g canned tuna, drained & flaked
a little freshly ground black pepper
175 g green & white tagliatelle
1 tbsp grated parmesan cheese
For the Mushroom Cheese Sauce
1/2 onion, peeled & finely chopped
40 g butter
100 g mushrooms, washed & sliced
2 tbsp plain flour
300 ml milk
100 g Cheddar cheese
40 g butter
100 g mushrooms, washed & sliced
2 tbsp plain flour
300 ml milk
100 g Cheddar cheese
Method
- For the sauce, fry the onion in the butter until transparent, then add the sliced mushrooms and sauté for about 3 minutes.
- Add the flour and continue stirring the mixture all the time. When it is well mixed, add the milk gradually, and cook, stirring, until thickened and smooth.
- Remove from the heat and stir in the grated cheese.
- Stir the cornflour into 120ml/4 fl oz water until dissolved, and mix with the tomato soup.
- Add the mixed herbs and chopped parsley and cook, stirring over a gentle heat for 5 minutes.
- Mix in the flaked tuna and heat through. Season with a little black pepper.
- Boil the tagliatelle in water until al dente and then drain (do not overcook as it will be cooked again in the oven).
- Grease a serving dish and add the tuna and tomato mixed with the pasta and then the mushrooms cheese sauce.
- Top with grated parmesan. Bake in an oven pre-heated to 180°C/350°F for 20 minutes.
- Brown under a hot grill before serving.
