200g/7oz dried short gluten free pasta shapes, such as fusilli or penne
250g/9oz chopped zucchini
40g/1½oz lactose free butter
40g/1½oz gluten free plain flour
500ml/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
2 firm, ripe tomatoes, sliced (optional)
Serves - 4
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.
Just before the end of the cooking time, add the zucchini to the pan and cook with the pasta for the final 2-3 minutes, until just tender.
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 and lactose free cream, then season, to taste, with salt and freshly ground black pepper.
Preheat the grill to its highest setting. Drain the gluten free pasta and zucchini in a large colander and transfer to a pre-warmed shallow ovenproof dish (a lasagne dish is ideal). Flake the tuna on top of the gluten free pasta and broccoli.
Pour the cheese sauce over the gluten free pasta mixture, then top with the sliced tomatoes, if using. 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.