Dairy-Free Tuna Pasta Bake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I found this recipe in a Super Food Ideas magazine...it's so colourful, very yum and is a good healthy meal. Hope you enjoy! Ingredients:
300 g spiral pasta |
250 g broccoli, cut into small florets |
1 tablespoon olive oil |
200 g button mushrooms, sliced |
2 medium tomatoes, chopped |
1 (425 g) can tuna, drained |
80 g margarine |
1/2 cup plain flour |
4 cups soymilk |
1 tablespoon olive oil, extra |
3 teaspoons crushed garlic |
3 anchovies, finely chopped |
2 cups fresh breadcrumbs |
Directions:
1. Preheat oven to 200°C (or 180°C fan forced).
2. Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet directions.
3. In the last 2 minutes of cooking the pasta, add the broccoli. Drain and place back into the pot.
4. Heat the oil in a large fry pan and add the mushrooms. Sauté for 5 minutes or until softened. Add to the pasta mixture.
5. Stir the tomatoes and tuna into the pasta mixture.
6. Melt the margarine in a medium saucepan over a medium-high heat. Add the flour and cook, stirring, until the mixture is bubbling. Gradually stir in the milk and bring to the boil.
7. Reduce heat to medium and simmer for about 5 minutes, stirring occasionally, or until thickened and smooth.
8. Stir the sauce into the pasta mixture and mix well to combine. Spoon into a large baking dish.
9. Heat the extra oil in a fry pan and cook the garlic and anchovies until fragrant. Add the breadcrumbs, stirring to combine.
10. Spread the breadcrumb mixture evenly over the pasta mixture.
11. Bake for 15-20 minutes, or until golden and heated through.
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