Meat Free Monday
And now it’s time for the Meat Free Monday recipe and this week I am featuring:
Penne with tuna and courgettes
350g (12oz) penne pasta
20g (¾oz) each of butter and flour
250ml (9fl oz) fresh milk
1 teaspoon Dijon mustard
110g (4oz) grated cheddar cheese
1 large courgette, coarsely grated
200g (7oz) tinned tuna, drained
Cook the penne according
to the directions on the packet, then drain and tip the pasta back into the saucepan.
While the pasta is cooking, make the sauce. Put the butter, flour and milk into a saucepan and, stirring steadily with a whisk, bring to the boil, by which time it will be a smooth sauce. Stir in the mustard, then 60g (2½oz) of the cheese, until it is melted. Stir in the courgette and tuna, if using. Turn into a heated, shallow, ovenproof dish about 2lt (3½ pt) in size, sprinkle the remaining cheese on top and place under a hot grill for 5 minutes until golden brown on top. Serve hot with a salad and crusty bread.