DAIRY-FREE SKILLET TUNA CASSEROLE

Dairy-Free Skillet Tuna Casserole image

This is a creamy, dairy-free version of the classic tuna casserole.

Provided by Rosanna

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

8 ounces whole wheat rotini pasta
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
½ cup vegetable broth
¼ cup all-purpose flour
2 ½ cups soy milk
1 (5 ounce) can tuna, drained and flaked
1 cup frozen peas, thawed
1 cup frozen chopped broccoli, thawed
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and garlic and saute until onion is slightly translucent, about 2 minutes. Add broth and flour to the skillet and quickly stir for a minute with a whisk.
Add 1 cup soy milk and whisk, continuing to blend in the flour. Add remaining soy milk and continually stir until the mixture thickens and bubbles. Add tuna to the skillet, then stir in peas and broccoli; cook until heated through, 5 to 7 minutes.
Drain pasta and add to the skillet; mix well. Season with salt and pepper. Serve warm.

Nutrition Facts : Calories 423.9 calories, Carbohydrate 67.3 g, Cholesterol 9.4 mg, Fat 7.5 g, Fiber 9 g, Protein 25.5 g, SaturatedFat 1.1 g, Sodium 208 mg, Sugar 9.8 g