Salmon Pasta Bake
6
Servings:
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Salmon Pasta Bake Servings: |
- 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
- 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.
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