Name: Cheesy tuna and pea pasta
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 cup (35g) plain (all-purpose) flour; 1 1/2 cup (375ml) milk; 400 gram dried gnocchi-shaped pasta; 100 gram butter, chopped coarsely; 2 cup (240g) cheddar, coarsely grated; 2 cup (500ml) water; 1 1/2 cup (180g) frozen peas; 185 gram canned tuna in springwater, drained, flaked coarsely; 1/4 cup fresh flat-leaf parsley, finely chopped; 1/3 cup (25g) flaked parmesan

Ingredients

1/4 cup (35g) plain (all-purpose) flour

1 1/2 cup (375ml) milk

400 gram dried gnocchi-shaped pasta

100 gram butter, chopped coarsely

2 cup (240g) cheddar, coarsely grated

2 cup (500ml) water

1 1/2 cup (180g) frozen peas

185 gram canned tuna in springwater, drained, flaked coarsely

1/4 cup fresh flat-leaf parsley, finely chopped

1/3 cup (25g) flaked parmesan

Method

1.Blend flour with ½ cup of the milk in a large jug until smooth,whisk in remaining milk. Combine uncooked pasta, butter, cheddar, the water and milk mixture in a 2.5-litre (10-cup) rice cooker, season, secure lid. Cook for 30 minutes or until pasta is cooked.

2.Stir in peas, tuna and parsley, secure lid. Switch cooker to keep warm, stand 2 minutes.

3.Serve pasta topped with parmesan.

You will need a 2.5-litre (10-cup) rice cooker for this recipe. Dried gnocchi-shaped pasta is available from the pasta section in most supermarkets. Dried gnocchi is generally shaped like a hollowed shell with a ridged surface. Fresh gnocchi usually contains potatoes, while dried gnocchi contains semolina flour and no potato.
Note

Women's Weekly Food

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