Comfort EATS
TUNA, OLIVE AND MUSHROOM PASTA
SERVES 4 PREP AND COOK: 50 MINS
250g pasta spirals
200g cup mushrooms, sliced
1 small red capsicum, chopped
2 cloves garlic, crushed
700g bottle tomato passata
⅓ cup sliced black olives
425g can tuna chunks in oil, drained and flaked
2 tblsps cornflour
1½ cups milk
1 cup grated parmesan
1 Cook pasta according to packet directions. Drain.
2 Meanwhile, heat an oiled, large frying pan over a medium to high heat. Add mushrooms, capsicum and garlic. Cook, stirring, for 5 minutes, or until mushrooms are light golden.
3 Stir in passata and olives. Season with salt and pepper. Bring to a boil. Remove from heat and stir in pasta and tuna. Transfer to an ovenproof dish (8-cup capacity).
To make a cheese sauce, blend cornflour with ¼ cup of the milk in small jug until smooth. Heat remaining milk in a medium saucepan. Stir in cornflour mixture. Bring to a
