Creamy Tuna Pasta Bake
INGREDIENTS
Pasta of your choice. I used San Remo gf spirals.
Olive oil
425g tin tuna in springwater
1 shallot
2 celery stalks, diced
2 carrots, diced
1 zucchini, grated
Fresh or dried Italian herbs
Optional: add as much extra veg as you like eg. peas, corn, grated sweet potato or pumpkin
CREAMY SAUCE:
50g butter
¼ cup plain flour
2 cups milk of your choice. I use almond.
1/3 cup savoury yeast flakes (health food aisle of supermarket or health food shop. A ‘cheesy’ dairy-free alternative. Or just add cheese.
1 Tbsp mustard
CRUMB TOPPING:
1 cup gf crumbs
1 cup grated cheese
1. Preheat the oven to 180. PASTA: Boil water in a large saucepan and add pasta and cook until al dente. Don’t overcook. Drain and set aside.
While pasta is cooking: Heat oil in a large, deep non-stick frying pan. Add in all veg and saute for 5 mins. Add some splashes of the pasta water if they start to stick.
2. CREAMY SAUCE: Over low heat, melt the butter in a small saucepan. Once melted, add in flour and quickly whisk out the lumps. Add in milk in ¼ cup amounts once that a time, stirring continuously. Add remaining ingredients.
3. Add tuna and creamy sauce to veggie mix in frying pan. Stir to combine then pour into a lasanga dish.
4. CRUMB TOPPING: Combine ingredients in a bowl. Sprinkle over the top of the dish then bake for 15 mins or until golden.
You can skip the topping/baking step and serve from the frying pan. Yummy with a squeeze of lemon!