Healthier Creamy Tuna Pasta Bake - Nourish Every Day

5 steps

Updated at: Fri, 22 Mar 2024 00:52:15 GMT

Nutrition balance score

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Ingredients

0 servings

481kcal

saucepan

4 cupspasta

measured uncooked, i usually use gluten free chickpea pasta, or brown rice pasta, in a penne or spiral shape

350 gramstuna in olive oil

tinned

2 Tbspextra virgin olive oil

for greasing the dish

¾ cuppeas frozen

¾ cupcorn kernels

canned or frozen

2 cupsfrozen vegetables

such as sliced green beans, broccoli florets, sliced carrots

1 handfulbaby spinach

large

2spring onions

400gcan cannellini beans

400 mLmilk

this is just a tiny bit over 1.5 cups, I usually use unsweetened almond milk, or lactose free cows milk

2 Tbspcornflour

2 tspgarlic powder

1 tsponion powder

2 Tbspdijon mustard

some mustards are stronger than others, adjust to taste

1 ½ cupscheddar cheese

Instructions

Step 1

Preheat oven to 180C. Grease a large deep baking dish with a little extra virgin olive oil.

Step 2

Cook the pasta according to packet instructions, and set aside. Finely chop the spring onions and set aside as well.

Step 3

Drain and rinse the cannellini beans. Place in a blender or food processor with the milk, garlic powder, onion powder, cornflour, mustard and a very generous pinch of salt and pepper. Blend until smooth.

Step 4

Place cooked pasta, all of the vegetables, tuna and spring onion in the baking dish. Make sure the tuna is flaked through rather than being in really large chunks. Pour over the milk mixture and add in half of the cheese. Stir everything together and then arrange evenly in the baking dish.

Step 5

Sprinkle over the remaining cheese and bake for 30 to 40 minutes or until the cheese is fully melted and the top of the pasta bake is turning crispy and golden.