Tuna Pasta Bake - GF & DF

SERVES 6

• Gluten Free

• Dairy Free

• Vegetarian

INGREDIENTS

• 1 packet pasta of choice (I used GF spirals from @pastaromaau)

• Olive oil

• 3 heaped tbsp buckwheat flour

• 1.5 cups almond milk or milk of choice

• 1 tbsp mustard

• 2 tbsp nutritional yeast

• Salt & pepper

• 1 carrot, grated

• 2 handfuls chopped spinach

• 1 handful chopped shallots

• 1 large tin of tuna or 4-5 small tins (I used a mix of small tins - spring water, olive oil & chilli) 

METHOD

1. Preheat oven to 180 degrees C 

2. Begin by grating the carrot & chopping the spinach and shallots, set aside. 

3. Cook the pasta as per packet instructions.

4. Whilst the pasta is cooking, start making your sauce by heating 3 tbsp of olive oil on a pan. Once hot add 3 tbsp of buckwheat flour and whisk with a fork until combined. Turn the heat down to medium and add the almond milk and mustard, whisk to combine. Add the nutritional yeast & whisk. Take the pan off the heat and let it sit. 

5. Drain the cooked pasta and add it to a baking dish with the chopped veggies. 

6. Add the tuna and then mix through the sauce. 

7. Top with extra shallots & nutritional yeast. 

8. Bake in a preheated oven for 15 mins until browned on top.

9. Serve alone or with a side salad!