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

Ingredients

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

Method

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.