Quick & easy Dairy Free Tuna Pasta with Veggie Sauce. Gluten free Pasta smothered with creamy dairyfree sauce thickened with sweetcorn and full of herbs!
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Tuna Pasta in a Creamy Dairyfree Sauce

Quick & easy Dairy Free Tuna Pasta with Veggie Sauce. Gluten free Pasta smothered with creamy dairyfree sauce thickened with sweetcorn and full of herbs!  It is quick and easy to make and packed with veggies. It is smothered with a creamy dairyfree, soyafree & glutenfree sauce thickened with sweetcorn and full of lovely homegrown herbs and Rainbow Chard!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: British
Keyword: Dairy free tuna pasta, Mid week Dairy free dinner
Servings: 3 Peachicks
Author: Midge

Ingredients

  • 1 tbsp olive oil
  • 1/2 Onion diced
  • 1 Clove garlic
  • 1 Tomato
  • 1 tbsp Apple Cider Vinegar
  • 150 g Frozen Sweetcorn
  • 1 tsp Mustard
  • 200 ml Dairyfree milk
  • Leaves Few Fresh Sage 6/7
  • Handful Rainbow Chard
  • 1 Tin Tuna Chunks
  • 150 g Gluten Free Pasta
  • 1 Carrot Diced
  • 50 g Frozen Mixed Veg

Instructions

  • Cook the pasta according the instructions on the packet and drain. I add the diced carrot to the saucepan while I cook the pasta - its probably not the done thing but there is enough washing up in our house without using a different one to cook carrot!
  • Fry the onion & Garlic in the Olive Oil, over a gentle heat until the onions are soft. Add the chunks of tomato and continue to heat for a few minutes. Add the Apple Cider Vinegar and turn up the heat to medium.
  • Mix the mustard and Koko together before adding to the pan with the sage and sweetcorn. Take off the heat and blitz with a stick blender (or food processor etc). Put it back in the pan, add the shredded Rainbow Chard and drained tinned tuna and stir through.
  • Add the frozen mixed veg to the sauce and heat gently until cooked. Stir through the pasta and serve!