60 g small shell pasta or gluten-free pasta
olive oil cooking spray
2 tbsp light margarine
1 small brown onion, finely chopped
1 red capsicum, chopped
2 tbsp wholemeal plain flour or gluten-free flour
250 ml (1 cup) skim milk
1 bunch fresh asparagus, woody ends trimmed, chopped
100 g green beans, trimmed, chopped
185 g Sirena canned tuna in springwater, drained, flaked
35 g (⅓ cup) 50% reduced-fat grated cheese
1 tbsp chopped flat-leaf parsley
30 g wholemeal roll, processed until crumbs, or gluten-free breadcrumbs
Cook pasta in a medium saucepan of boiling water for 10 minutes or until al dente. Drain well and set aside.
Preheat oven to 190°C (fan-forced). Spray a 1.25L (5-cup capacity) ovenproof dish with cooking oil spray. Heat margarine in a small non-stick saucepan over a medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until onion softens.
Add flour to pan and cook, stirring, for 2 minutes. Remove pan from heat and whisk in milk. Return pan to medium heat and cook, stirring, for a further 1 minute or until sauce thickens. Reduce heat to low and simmer for 1 minute.
Add pasta, asparagus, beans, tuna and half the cheese to the pan, stirring until well combined. Transfer to an ovenproof serving dish. Combine remaining cheese, parsley and breadcrumbs in a small bowl, then sprinkle over pasta. Bake for 15 minutes or until topping is light golden. Serve.