Ingredients


200g/7oz dried short gluten free pasta shapes, such as fusilli or penne

250g/9oz grated zucchini

40g/1½oz lactose free butter

40g/1½oz gluten free plain flour

600ml/20fl oz lactose free milk

200ml lactose free cream

75g/2½oz mature cheddar

salt and freshly ground black pepper

1 x 185g tin tuna chunks in water or brine, drained

1 tbsp chopped chives


Serves - 4





Method


Half-fill a large saucepan with water and bring it to the boil.

Add the gluten free pasta, return the water to the boil and cook according to the packet instructions until just tender, right at the end, add the grated zucchini.  After a minute drain.

Meanwhile, heat the lactose free butter, gluten free flour and lactose free milk in a saucepan over a medium heat until the mixture is just bubbling, whisking constantly with a balloon whisk until smooth and thickened to a roux.

Continue to cook the roux for a further 2-3 minutes, stirring constantly until it has thickened enough to coat the back of a spoon.

Stir in half of the cheese until melted, then the lactose free cream, chives and season, to taste, with salt and freshly ground black pepper.

Preheat the grill to its highest setting. Transfer the gluten free pasta and zucchini to a pre-warmed shallow ovenproof dish (a lasagne dish is ideal). Flake the tuna on top of the gluten free pasta.

Pour the cheese sauce over the pasta. Sprinkle over the remaining cheese.

Place the gluten free pasta bake under the hot grill for 4-5 minutes, or until the cheese melts and starts to turn golden-brown. Serve immediately.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Tuna and pasta bake
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