Comforting tuna pasta bake made with gluten-free pasta, lactose-free milk, aged cheddar, spinach and zucchini, so it suits both celiac and low-FODMAP diets.
Preheat the oven to 200°C (400°F) with a rack in the centre.
Bring a large pot of salted water to a boil over high heat and cook the gluten-free pasta for 1 minute less than the package says, adding the diced zucchini for the last 2 minutes. Drain; gluten-free pasta goes soft if overcooked.
Whisk the cornstarch into the cold lactose-free milk in a saucepan until smooth.
Cook over medium heat, whisking constantly, until it bubbles and thickens, about 5 minutes. Take off the heat and stir in half the cheddar, the Dijon, salt and pepper until melted.
Fold in the pasta, zucchini, drained tuna and spinach and spread in a 20 x 30 cm (8 x 12 inch) baking dish. Top with the rest of the cheese.
Bake for 15 minutes, until bubbling and golden on top.
Rest the bake for 5 minutes so the sauce settles before serving.
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Photo: pelican from Tokyo, Japan, Wikimedia Commons, CC BY-SA 2.0
30 min
30 min
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