Pasta spirals in a gooey, soupy, cheesy sauce with onions and tuna. Delicious.
Course Main
Cuisine British, Italian
Servings 4
Author Camilla Hawkins
Ingredients
1tbspLight olive oil
1Large onionfinely chopped
350g/ 14 oz Fusilli (pasta twists)
295gTin condensed asparagus or celery soup
100gMature cheddargrated
185g/ 6 ½ oz Tin of tunadrained
Instructions
Sweat the onions on a low heat in a large non-stick pan for 10 minutes stirring occasionally (using a lid makes them less likely to burn). You want to cook not brown the onions.
While the onions are sweating, cook the pasta according to the instructions in plenty of boiling salted water.
Add the soup and tuna to the onions and heat through.
Stir in the grated Cheddar until it melts.
Drain the pasta, add to the the sauce and mix thoroughly.
Serve with a mixed salad.
Notes
Don't use pre-grated Cheddar cheese as this is coated in starch and doesn't melt as well as freshly grated Cheddar.