Ingredients
- 1 lb pasta (I used fusilli, but shells or elbows would work well, too!)
- 9-10 oz tuna (2 cans)
- 1 cup frozen peas
- 1 cup greens, packed (I used kale/spinach mix)
- 1 small red onion (or yellow)
- 1½ cups almond milk (or any)
- ⅓ cup gf breadcrumbs
- ¼ cup gf flour (or regular)
- ¼ cup parmesan cheese, grated
- ½ lemon, juiced
- 2 tbsp butter
- 1 tsp fresh thyme (or a little less if dried)
- ½ tsp garlic powder
- ½ tsp salt
- ¼-⅓ cup pasta water (if needed)
- fresh parsley (optional)
Instructions
- Heat oven to 350. Grease a 9×12 (or so) deep dish pan (I used avocado oil spray but anything works).
- Boil water to cook pasta in a large pot. Cook until al dente, so just a little under the recommended time. Reserve ⅓ cup of pasta water in case you need it. Strain and run under cold water to stop the cooking. Set aside.
- Cook diced onion in a frying pan with a little olive oil + the thyme over medium heat for a few minutes. Add in finely chopped kale and whole spinach leaves. Any other greens would work here, mushrooms would also be a great addition.
- After a few more minutes, add in frozen (or fresh) peas and cook until warmed, about 5 minutes. Turn off heat.
- Use the pasta pot or another deep pot (this will be your final mixing vessel for everything so make sure it’s big enough) to heat the butter over medium heat. Once melted, add in the flour + milk a little at a time, alternating. Whisk as you keep adding things in to get rid of any clumps.
- Once all combined, add in the cheese, garlic powder + salt + plenty of black pepper. Pour in pasta water, starting with ¼ cup. You can always add a bit more after mixing the pasta in, if it needs to be thinned a bit.
- Add in the tuna, pasta, and veggies. Stir to fully combine. Squeeze in the lemon juice and mix. Pour into your pan and top with breadcrumbs, olive oil, and a little more salt + pepper. Cook for 25-30 min, checking toward the end. The top should be browning and a little crispy. Broiling for a few minutes at the end helps too!
- Add chopped parsley on top and serve.
Notes
About the flour: other flours like almond or oat have not been tested and will not produce the same kind of thick sauce we’re looking for. So I suggest using a regular gluten flour or a gluten free blend (one that can replace regular flour at a 1:1 ratio).