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Dairy-free tuna pasta bake
Dairy-free tuna pasta bake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Dairy-free tuna pasta bake for all to savor!
Ingredients:
  • 300g dried spiral pasta
  • 250g broccoli, cut into small florets
  • 36.40 gm olive oil
  • 200g button mushrooms, sliced
  • 2 medium tomatoes, chopped
  • 425g can tuna in springwater, drained, flaked
  • 3 garlic cloves, crushed
  • 3 anchovies, finely chopped
  • 500.00 ml fresh breadcrumbs
  • 80g dairy-free spread
  • 125.00 ml plain flour
  • 1040.00 gm soy milk, warmed
  • salad leaves, to serve
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Lightly grease a 6cm-deep, 8 cup-capacity baking dish. Cook pasta and broccoli in boiling salted water as directed on the packet until tender. Drain well.
  • Heat half of the oil in a frying pan over medium-high heat. Sauté mushrooms until softened, about 5 minutes. Transfer to a bowl and combine with tomatoes, tuna, cooked pasta, and broccoli.
  • In a hot frying pan, add garlic and anchovies to sizzle in the remaining oil. Stir and cook for 1 minute until aromatic. Mix in the breadcrumbs until well combined.
  • 1. In a saucepan, melt spread over medium-high heat, then add flour and cook while stirring for 1 minute until bubbling. 2. Gradually pour in milk, bring to a boil, then reduce heat to medium and simmer for 5 minutes until thickened. 3. Combine with pasta mixture and spoon into prepared dish. 4. Top with breadcrumb mixture and bake for 15-20 minutes until golden. 5. Serve alongside a fresh salad.

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