PASTA WITH TUNA AND VEGETABLE SAUCE IN THE OVEN

MATERIALS

350 gr. noodles

1 tbsp olive oil

200 gr. mushrooms, sliced

1 bunch of spring onions, chopped

200 gr. cream cheese

60 ml of low-fat milk

200 gr. broccoli florets, frozen

150 gr. peas, frozen

185 gr. bluefin tuna in water, Alelma

75 gr. ripe gruyere, grated

steps	Preheat the oven to 200°C.
	Boil the noodles in salted water for 2-3 minutes less than the indicated boiling time, as they will be cooked later.
	Drain the pasta.
	Meanwhile, in a large pan, heat 1 tbsp. olive oil and cook the mushrooms and onions for 5 minutes, until soft.
	Add the cream cheese with garlic and herbs, milk, broccoli and peas.
	Heat slightly and mix the ingredients from time to time, until the cheese melts and the vegetables are defrosted.
	We also add the tuna.
	Add the noodles to the tuna and vegetable sauce and mix the ingredients lightly.
	Transfer the noodles with the tuna and vegetable sauce to an ovenproof dish and spread the mixture on the dish.
	Sprinkle with the grated gruyere and bake for 10 minutes, until lightly browned.
	Remove from the oven and serve.