- 15 Minutes
- 30 Minutes
|2 Cups of Wholemeal Pasta|
|250g Tin Tuna|
|Olive oil, for greasing dish|
|3 small mushrooms, sliced thinly|
|⅔ cup frozen peas|
|⅔ cup frozen corn|
|1 cup frozen vegetables|
|1 cup spinach|
|1 medium spring onion, sliced|
|200g can cannellini beans|
|1 ½ cups Liddells Prebiotic Milk|
|1 tsp garlic powder|
|1 tbsp Dijon mustard|
|1 cup Liddells Lactose Free Shredded Cheese|
|Salt and pepper, to season|
Preheat oven to 180 degrees C. Grease a large baking dish with olive oil.
Cook pasta according to packet instructions
Meanwhile, drain and rinse cannellini beans.
Then add beans, Liddells Lactose Free Prebiotic milk, garlic powder, mustard, and salt and pepper into the blender. Blend until smooth.
Add vegetables, tuna, and spring onions to baking dish. Then add cooked pasta.
Pour over bean and milk mixture with half the Liddells Lactose Free Shredded Cheese.
Combine/or Stir through all ingredients.
Sprinkle over the remainder of Liddells Lactose Free Shredded Cheese and bake for 30 minutes, or until the cheese is melted and golden.