Recipe

Cheesy tuna and pea pasta

  • 40 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Cheesy tuna and pea pasta
  • 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

Cheesy tuna and pea pasta
  • 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.

Notes

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.

More From Women's Weekly Food