300g dried spelt pasta, cooked al dente
2 tbsp. olive oil
2 tbsp. organic plain flour
2 cups low fat milk
¼ cup grated parmesan cheese
½ cup raw cashews
425g can tuna in springwater, drained, flaked
½ cup mixed herbs, finely chopped
1 tsp sea salt
1 tsp lemon zest
Preheat the oven to 200C. Lightly grease an 8 cup, capacity ovenproof dish.
In a food processor, add cashews and salt. Pulse until finely ground.
In a saucepan heat the olive oil over a medium heat, add the flour and cook, stirring, for 1 minute or until bubbling.
Remove from heat and gradually stir in milk until combined, then return to heat. Cook, stirring constantly, for 3 to 4 minutes or until sauce boils and thickens. Remove from heat. Stir in ground cashews and half the parmesan.
Add to pasta with herbs, lemon zest, tuna and a little liquid, if needed, gentle combine and spoon the mixture into prepared dish.
Sprinkle with remaining cheese and cook for 12 to 15 minutes or until cheese is melted and golden.
Serve with a green salad.