Yup I said it! This recipe IS the best! It’s Corrine friendly (it’s gluten-free), super nutritious (that’s for you, carb conscious ones), and it’s super delicious! It has that nice crunch on the top layer, that ooey gooey comfort of the cream and cheese, a sweet lil kick from the peas, and a spicy lil kick from the peppers!
I got the recipe from one of my favorite blogs, posted by fitness extraordinaire Sarah Bowmar! I tweaked the recipe just a bit to meet Corrine’s dietary restrictions and walaaaa! Here you go! The taste of home in less than 30 minutes! . . . Well minus the prep 😉
Ingredients:
6 oz pasta (I used 4 oz of quinoa elbow pasta and 2 oz of GF spaghetti noodles – for texture!)
1 1/2 tbsp grass-fed butter
1 medium onion finely chopped
3 TBSP gluten-free flour
1 1/2 cup water (or you can use broth like the original recipe calls for)
1 1/4 cup almond milk
2 cups peas
2 cans of tuna – drained
1 clove crushed garlic
shredded cheese (I used what cheese we had left of the Trader Joe’s lite 3 cheese blend)
salt, pepper, garlic powder, and red pepper flakes – to taste
Method:
Cook the noodles as directed, I used two kinds of GF pastas because I’m a texture girl and no matter what anyone says, quinoa pasta still tastes different to me. The GF spaghetti noodles (cut into pieces) added a lil normalcy to my life.
While the pasta is cooking, melt the butter and carmelize the onions and garlic in a separate pan. Then salt, pepper, garlic powder, and red-pepper flake that to taste. Wisk in the flour for a few minutes until it starts to brown (creates the thickness). Then stir in the water (or broth) and bring that to a boil. Add in the milk and peas. Let that simmer together for a few minutes, drool over how yummy it smells, and then add in the tuna. Mix it around to break the tuna up and evenly disperse it throughout the pan and then remove it from heat.
Toss in your cheese and blend together until melted. Add in your noodles. Stir this pot of happiness until everything is nicely combined and coated.
Spritz your pan with some coconut oil spray and pour in your casserole. Bake this for 20-25 minutes (depending on how you like your crispy) at 375 degrees and NOM NOM NOM! If you love cheese like we do, sprinkle in the remaining cheese on top before baking so you get that crispy melty goodness!
I’ve linked the original recipe above so if you’d like a non gf recipe (but still really healthy one) than you can try that one out too!
Take it from someone who eats gluten and loves regular glutenous pasta – with this recipe you won’t be able to tell the difference! Even Joe was happy! We’ve been getting all beach-season ready over here so this healthy take on the traditional dish is such a comfort food! It’s been a lot of chicken and broccoli in my house. I of course, drizzled my portion with sriracha sauce and was quite sad when it was all gone.
This recipe makes a nice huge pan worth so we’ll be enjoying this tomorrow too hallelu!
TAG us on Twitter or Instagram when you make this and let me know if you alter it so I can try!
Hugs for a beautiful week!
