1 butternut squash, about 375 g (12 oz), peeled, deseeded and roughly chopped into cubes
2 x 200 g (7 oz) cans tuna in oil, drained and flaked
175 g (6 oz) frozen peas, defrosted
25 g (1 oz) butter
25 g (1 oz) plain flour
300 ml (1/2 pint) milk
200 ml (7 fl oz) crème fraîche
1 tablespoon Dijon mustard
50 g (2 oz) Cheddar cheese, grated
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Bring a large saucepan of lightly salted water to the boil and cook the penne for 10–12 minutes until just tender, then drain.
Meanwhile, heat the oil in a large frying pan or wok and cook the onion and butternut squash over a medium heat, stirring, for 8–10 minutes until softened and golden. Add the drained pasta to the pan and toss together with the tuna and peas.
Melt the butter in a saucepan, add the flour and cook over a medium heat, stirring, for a few seconds. Remove from the heat and add the milk, a little at a time, stirring well between each addition. Return to the heat, then bring to the boil, stirring constantly, cooking until thickened. Beat in the crème fraîche and mustard. Remove from the heat and stir into the pasta mixture.
Transfer the mixture to a large gratin dish and sprinkle over the grated Cheddar. Cook under a preheated high grill for 3–4 minutes until the sauce is bubbling and the cheese is browned. Serve with a simple salad.