Dairy-free tuna pasta bake

Dairy-free tuna pasta bake

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  • 0:20 Prep
  • 0:40 Cook
  • 6 Servings
  • Capable cooks

We have made a dairy-free version of tuna pasta bake so that everyone can enjoy this family favourite.

Featured in
Winter recipes, Pasta recipes


  • 300g dried spiral pasta
  • 250g broccoli, cut into small florets
  • 2 tablespoons olive oil
  • 200g button mushrooms, sliced
  • 2 medium tomatoes, chopped
  • 425g can tuna in springwater, drained, flaked
  • 3 garlic cloves, crushed
  • 3 anchovies, finely chopped
  • 2 cups fresh breadcrumbs
  • 80g dairy-free spread
  • 1/2 cup plain flour
  • 4 cups soy milk, warmed
  • salad leaves, to serve


  • Step 1
    Preheat oven to 200°C/180°C fan-forced. Lightly grease a 6cm-deep, 8 cup-capacity baking dish. Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Add broccoli to pan for the last 2 minutes of cooking. Drain.
  • Step 2
    Meanwhile, heat half the oil in a frying pan over medium-high heat. Add mushroom. Cook, stirring, for 5 minutes or until softened. Transfer to a bowl. Stir in tomato, tuna, pasta and broccoli.
  • Step 3
    Heat remaining oil in frying pan over medium-high heat. Add garlic and anchovies. Cook, stirring, for 1 minute or until fragrant. Add breadcrumbs. Stir to combine.
  • Step 4
    Melt spread in a saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until thickened. Stir into pasta mixture. Spoon into prepared dish. Top with breadcrumb mixture. Bake for 15 to 20 minutes or until golden. Serve with salad.

  • Low sugar


  • 2506 kj


  • 21g

    Fat Total

  • 4g

    Saturated Fat

  • 7g


  • 29g


  • 26mg


  • 572.21mg


  • 4g

    Carbs (sugar)

  • 69g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Roberts
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas

Source: taste.com.au


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