One of the real problems of a dairy free diet is having food that tastes creamy. It is very difficult to recreate with cow’s milk free foods and often things can be very sweet. I developed this recipe to be free of cow’s milk and soya, savoury, creamy and very tasty!
Here’s the recipe:
Tuna Pasta Bake
Prep: 20 minutes Cook: 30 minutes Serves 4
- 1 red or white onion, chopped or 1 cup of frozen chopped onion
- 2 tsp vegetable oil
- 3 bell peppers, chopped roughly or 1 cup of frozen, chopped mixed peppers (I had none in when I made mine this time but they’re a nice addition)
- Pack of button mushrooms/3 large flat mushrooms, chopped or frozen
- 1 cup of frozen sweetcorn
- 2 tins of tuna in spring water
- 250g wholemeal pasta
- 1 stock cube
- 1 tin of chopped tomatoes
- ¾ pint milk alternative – oat milk works well
- 2-3 tbsp cornflour
- Fry the onions, mushrooms and peppers in the oil until soft then put in a large ovenproof casserole dish
- Meanwhile cook the pasta until al dente then drain.
- Pour about 4 tbsps of alternative milk into the frying pan and add the cornflour, mix into a paste. Add the alternative milk into the frying pan slowly so you don’t get any lumps. Bring to the boil then simmer until thickened.
- Crumble the drained tuna into the casserole dish. Then add the stock cube, tomatoes, sweetcorn, cooked pasta and thickened white sauce. Mix it all together. Season with pepper.
- Bake at 200C, 180C (fan oven) for 30 minutes or until bubbling
- Serve with a green salad
NB if you’re not dairy free you can use cow’s milk and add grated cheese on top at the end.