Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Sauce 2 cups unsweetened nondairy milk 1 cup vegetable broth 2 tablespoons vegan butter 2 tablespoons flour 1 teaspoon onion powder ½ teaspoon black pepper 1 tablespoon kelp powder
Casserole 1 – 16oz box of Cavatappi Pasta 1 tablespoon extra olive oil 2 packages Good Catch Fish free Tuna (naked in water) 1 small yellow onion, chopped 1 small bag sweet peas and carrots, frozen and thawed ½ cup bread crumbs
Preheat the oven to 375 degrees F. Prepare pasta for 3-4 minutes less than time indicated on the package, when pasta is done cooking, drain and rinse in cold water, set aside. In a large saucepan, melt vegan butter and stir in flour. Add vegetable broth and stir until well combined. Whisk in the non dairy milk, onion powder, black pepper, and kelp powder. Reduce heat and let simmer for 5 - 10 minutes, stirring occasionally.
In a medium skillet, on medium heat, add oil. Add onions and saute for about 4 minutes, add sweet peas and carrots to the pan and saute for another 5 minutes.
Add vegetables to sauce, stir in the tuna and the noodles.
In a 9x13 casserole dish, scoop out the mixture into the dish. Bake for 40 minutes. Remove from oven sprinkle with breadcrumbs, bake for additional 5 minutes until golden brown.
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