Tuna Pasta Bake (Low-FODMAP, Gluten-Free)

Ingredients

• 280 gdry gluten-free pasta (rice and corn)
• 3cans light tuna, drained
• 1medium zucchini
• 60 gbaby spinach
• 390 mllactose-free 2% milk
• 3 tbspcornstarch
• 80 gold cheddar, grated
• 1 tspDijon mustard
• ¼ tspsalt
• ½ tspblack pepper

Method

1. Preheat the oven to 200°C (400°F) with a rack in the centre.

2. 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.

   10 min timer

3. Whisk the cornstarch into the cold lactose-free milk in a saucepan until smooth.

4. 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.

   5 min timer

5. 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.

6. Bake for 15 minutes, until bubbling and golden on top.

   15 min timer

7. Rest the bake for 5 minutes so the sauce settles before serving.

Storing and reheating

Keeps 3 days.