Tuna penne with herby crumbs

Name: Tuna penne with herby crumbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Essential Penne; 250 g frozen garden peas; 2 tbsp butter; 1 Essential White Pitta, made into breadcrumbs, or 60g of any store-cupboard breadcrumbs; ½ tsp dried mixed herbs; 20 g pack chives, chopped; 160 g cans Essential Tuna Chunks In Sunflower Oil, drained; 350 g tub Essential Cheese Sauce; 3 tbsp milk

This is a real go-to midweek family supper dish, inexpensive and so quick to assemble.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

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4.5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

250g Essential Penne
250g frozen garden peas
2 tbsp butter
1 Essential White Pitta, made into breadcrumbs, or 60g of any store-cupboard breadcrumbs
½ tsp dried mixed herbs
½ x 20g pack chives, chopped
2 x 160g cans Essential Tuna Chunks In Sunflower Oil, drained
350g tub Essential Cheese Sauce
3 tbsp milk

Method

Cook the pasta in a large pan of boiling, lightly salted water for 10 minutes, until just tender. Add the peas, return to the boil and cook for 2 minutes more.
Melt the butter in a small pan and stir in the breadcrumbs, the dried herbs, ⅓ of the chives and plenty of black pepper. Remove from the heat. Preheat the grill to medium.
Drain the penne and peas and return to the pan. Add the tuna, flaking it into the pasta with a fork. Stir in the remaining chives, the cheese sauce, the milk and a little seasoning. Cook for 2-3 minutes, until piping hot throughout. Turn into a pie dish and scatter with the breadcrumbs. Place under the grill for 2 minutes until the surface is lightly crisped and golden.

Cook’s tip

You can use any other frozen green vegetables instead of the peas, and the chives can be left out or swapped for herbs you have in the fridge or freezer, such as parsley, tarragon, coriander or dill.