Tuna mornay pasta bake
- 150g gluten-free penne
- 1 cup frozen baby peas
- 250g broccoli, cut into small florets
- 1 tablespoon extra-virgin olive oil
- 1 onion, finely chopped
- 2 celery stalks, sliced
- 2 tablespoons gluten-free plain flourall purpose flourX
- 2 cups reduced-fat milk
- 185g can tuna in olive oil, drained
- ½ cup grated parmesan
- 75g baby spinach leaves, plus extra to serve
- ½ cup fresh gluten-free wholemeal breadcrumbs (see tip)
- fresh parsley leaves, to serve
1 Preheat oven to 170ºC. Lightly spray a 1.5L (6-cup) capacity ovenproof baking dish with olive oil. Cook pasta according to packet instructions. Add peas and broccoli for the last 2 minutes of cooking time.
2 Meanwhile, heat oil in a large saucepan over medium heat. Add onion and celery and cook, stirring, for 5 minutes or until vegetables have softened.
3 Place flour and ¼ cup milk in a small bowl, combining until smooth. Add to pan with onion and celery, stirring constantly, then gradually add remaining milk, stirring constantly, until well combined and smooth. Bring mixture to the boil, then reduce heat to low and simmer, stirring constantly, until sauce thickens. Stir in pasta, peas, broccoli, tuna and half the parmesan. Season with freshly ground black pepper.
4 Spoon half the pasta mixture into prepared dish. Top with spinach leaves, then top with remaining pasta mixture. Place remaining parmesan and breadcrumbs in a bowl, mixing to combine. Top pasta with breadcrumb mixture, then bake for 20 minutes or until golden and bubbling. Set aside to cool for 5 minutes, then serve scattered with extra spinach leaves and fresh parsley leaves.
You’ll need one and a half slices of gluten-free wholemeal bread to make the half cup amount of breadcrumbs required for this recipe.
Nutrition Info (per serve)
Total fat 17.6g
–Saturated fat 5.6g
Dietary fibre 8g
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