Fish pie pasta bake | Umami

Ingredients

• 2 tbsp vegetable oil
• 40g plain flour
• 568ml carton skimmed milk
• 150ml 50% less fat crème fraîche
• 212g tin salmon, drained and flaked, bones removed
• 145g tin tuna chunks in brine, drained and flaked
• 6 spring onions, trimmed and thinly sliced
• 10g fresh flat-leaf parsley, chopped
• 350g penne
• 1 broccoli head, cut into florets
• 80g grated mature Cheddar