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Tuna Pasta bake (Children)

Tuna Pasta bake (Children)

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Allergen
Fish
,
Milk (dairy)
Servings 20

Ingredients

  •  
    1.25 kg Tuna Chunks In Springwater
  • 600 g Wholemeal Spaghetti
  •  
    600g Peas green, frozen, raw
  • 400 g Carrots
  •  
    1 Onion mature, brown, raw
  •  
    250 g Frozen Chopped Spinach
  • 4 cup Milk cow, ready to drink, regular fat, other
  •  
    1 tb Oil olive, regular
  • 1.5 cup Cheese cheddar, processed, other
  • 1 cup Breadcrumbs white
  • 100 g Margarine
  • 0.5 cup Flour wholemeal, plain

Instructions
 

  • Preheat oven to 180°C/350°F.
  • Crunchy Topping – Mix together.
  • Cook pasta per packet directions MINUS 1 minute. Drain then allow to cool slightly, then return into pot.
  • White Sauce – Melt butter in a large pot over medium heat. Add garlic and cook for 30 seconds.
  • Add flour and stir into melted butter. While whisking, gradually pour in about 1/3 of the milk. Once the flour-butter mixture is incorporated into the milk, pour in remaining milk and whisk.
  • Add Vegeta, mustard, onion and garlic powder, whisk.
  • When the milk starts to heat up, whisk constantly to make sure the white sauce doesn’t catch on the base.
  • After 4 – 5 minutes, the sauce should be thick enough that you can draw a path across the back of a spoon (see video). Remove from stove and stir in parmesan.
  • Assemble & Bake – Add tuna into pasta and flake into large chunks with fork (not too much, don’t want it to turn to mush when stirred). Add corn, pour over sauce, then gently stir.
  • Scrape into baking dish, top with Crunchy Topping.
  • Bake 25 minutes until top is golden and edges are bubbling. Sprinkle with chives if desired then serve!
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Notes

Vegetarian version: 
  • Replace the tuna in equal amounts with chickpeas and swap to Vetta high protein pasta to meet protein needs of growing children.
 
 
1. Fish
  • Source in recipe: Tuna
  • Modification: Substitute with cooked lentils, chickpeas, or a fish-free plant-based protein for a fish-free version.
2. Wheat/Gluten
  • Source in recipe: Wholemeal spaghetti, white breadcrumbs, wholemeal plain flour (all wheat-based, contain gluten)
  • Modification: Use gluten-free pasta, gluten-free breadcrumbs, and a gluten-free flour blend.
3. Milk (Dairy)
  • Source in recipe: Cow’s milk, cheddar cheese, margarine (may contain milk derivatives)
  • Modification: Use plant-based milk (such as oat, rice, or coconut milk), dairy-free cheese, and dairy-free margarine.
4. Sulphites
  • Possible source in recipe: Breadcrumbs, processed cheese, frozen peas/spinach (some brands use sulphites as preservatives)
  • Modification: Use sulphite-free breadcrumbs, cheese, peas, and spinach (check labels).
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