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Ingredients
- 2 cups gluten-free pasta raw
- 2 tsp ghee
- 1 onion diced
- 2 Tbsp ghee
- 1/4 cup Besan (chick pea flour) or gluten-free flour
- 750 ml coconut milk or almond or rice milk
- 2 415g tins tinned salmon (or tuna)
- 1 cup frozen corn kernels
- 1 cup frozen peas
- 2 cups broccoli cut into florets
- 1/4 cup nutritional yeast flakes (NOT baking yeast)
- 1 pinch sea salt
- 1/4 tsp pepper
- 1 tsp dried dill
Ingredients
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Instructions
- Preheat oven to 200oC / 390oF.
- Cook pasta for 1 minute less than packet instructions, so that it's not quite cooked through.
- Drain and set aside.
- In a large pot, cook the onion in 2 tsp ghee until soft and translucent.
- Add the remaining ghee and besan, and cook, stirring for 1 minute.
- Reduce heat to low and gradually add the milk while whisking to prevent lumps.
- Bring to the boil, then reduce to low.
- Add the pasta and all remaining ingredients.
- Stir well to combine.
- Place into a greased baking dish and bake for 30 minutes until crispy on top.
Recipe Notes
Substitute tuna or leftover cooked chicken for the salmon if you prefer. This is also lovely as leftovers for lunch with a crisp salad.