Quick tuna bake

Preheat the oven to 220°C (200°C fan oven), gas 7. Cook 350g fresh or dried tagliatelle in boiling salted water according to the pack instructions.

Meanwhile, heat 1 tbsp olive oil in a large frying pan and cook 200g halved small button mushrooms and 1 sliced bunch of spring onions for 5 minutes or until tender. Stir in 200g low-fat soft cheese with garlic and herbs, 4 tbsp semi-skimmed milk, 200g frozen broccoli florets and 150g frozen petits pois. Heat gently, stirring occasionally, until the cheese has melted and combined with the milk to make a sauce and the vegetables have thawed. Stir in a drained 185g can tuna.

Drain the tagliatelle and mix with the tuna and vegetable sauce. Transfer to a baking dish and sprinkle with 75g grated mature Cheddar cheese. Bake for 10 minutes or until lightly browned. (Or brown the top under the grill for 5 minutes.)