Tuna and carrot pasta bake

Serves: 4 Preparation time: 20 minutes Cooking time: 20 minutes

Ingredients:
2 cups penne pasta, or bows 
1 1/2 cups sliced carrots 
water 
3 tablespoons FLORA PRO -ACTIV spread 
3 tablespoons plain flour 
2 teaspoons wholegrain mustard 
2 1/2 cups reduced fat milk 
1/4 cup chopped parsley 
1 x 425g can tuna, drained 
1/2 cup dry breadcrumbs 
1/4 cup slivered almonds 
1 tablespoon FLORA PRO-ACTIV spread

Preparation

Step 1:  Pre-heat oven to 190°C, brush a 2litre capacity dish with FLORA PRO-ACTIV spread. Cook pasta according to pack directions. Drain.

Step 2:  Place carrot into a saucepan with a little water, cover and cook over a low heat for 6-8 minutes, stirring occasionally. Drain carrot and set aside. Place FLORA PRO-ACTIV spread, flour and mustard into the saucepan and, stirring constantly, cook for 1-2 minutes. Gradually whisk in the milk and cook until the sauce comes to the boil. Continue whisking and cook for 2-3 minutes. Remove from the heat and stir in the parsley, tuna, pasta and carrot.

Step 3:  Place mixture into prepared dish. Combine breadcrumbs, almonds and extra FLORA PRO-ACTIV spread and sprinkle over the mixture. Bake for 20 minutes or until golden. Serve with salad.

Hint:  Recipe is suitable for serving in individual ovenproof dishes. Notes:  FLORA PRO-ACTIV spread 60g=0.25 cup, 20g=1 tablespoon; flour 30g=1.5 tablespoons; milk 625mL=2.5 cups; Serves 4-6.