Pasta with Tuna and Blue Cheese Sauce

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A quick and easy meal that’s nutritious, cheap and quick to make. It easily turns into a great dinner party dish when you add a rocket salad and some good quality crusty bread.

Serves 4


400g spaghetti, penne or pasta shells
200ml bechamel sauce
1 tin of tuna in oil (the best quality you can find as you will be eating the oil)
100g blue cheese, either Roquefort or Stilton


1. Cook the pasta in lots of boiling salted water. It should take about 9-11 minutes to cook. Drain. By the time it is cooked, you will have made the tuna and blue cheese sauce (see next step).

2. Put the bechamel sauce into a non-stick saucepan. Add the tuna and half the oil from the tin and stir gently over a low heat. When the sauce is bubbling, crumble in the blue cheese and melt. Stir gently. Add the sauce to the cooked pasta, spooning it in and gently tossing until it is mixed through. Only add enough sauce to coat the pasta (cool any leftovers, store in the fridge and use it as a topping for bruschetta).

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