Monday: Fish pie pasta bake
2 tbsp vegetable oil
40g plain flour
568ml carton skimmed milk 150ml
50% less fat crème fraîche
212g tin salmon, drained and flaked, bones removed
145g tin tuna chunks in brine, drained and flaked
6 spring onions, trimmed and thinly sliced
10g fresh flat-leaf parsley, chopped
350g penne 1 broccoli head, cut into florets
80g grated mature Cheddar
1. Preheat the oven to gas 7, 220°C, fan 200°C. Mix the oil and flour in a saucepan to make a thick paste, then cook over a medium heat for 2-3 mins until thickened and lightly sizzling. Remove from the heat and very gradually whisk in the milk to make a smooth sauce. Bring to a simmer, then cook for 2-3 mins until thickened. Remove from the heat, then stir through the crème fraîche, salmon, tuna, spring onions and parsley. Season and set aside.
2. Meanwhile, cook the pasta to pack instructions, adding the broccoli for the last 3-4 mins – both should still have some bite. Drain, reserving 50ml cooking water, then stir the pasta, broccoli and cooking water into the sauce.
3. Transfer the mixture to a 20 x 30cm baking dish, scatter over the cheese, then bake for 25-30 mins until golden brown and bubbling. Leave to stand for 5 mins before serving.