Name: Dairy-Free Skillet Tuna Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Whole wheat rotini pasta - 8 ounces; Olive oil - 1 tablespoon; Onion, finely chopped - 1 small; Garlic, minced - 2 cloves; Vegetable broth - ½ cup; All-purpose flour - ¼ cup; Soy milk - 2 ½ cups; Tuna, drained and flaked - 1 (5 ounce) can; Frozen peas, thawed - 1 cup; Frozen chopped broccoli, thawed - 1 cup; Salt and ground black pepper to taste - 1 cup

Ingredients for - Dairy-Free Skillet Tuna Casserole

1. Whole wheat rotini pasta 8 ounces

2. Olive oil 1 tablespoon

3. Onion, finely chopped 1 small

4. Garlic, minced 2 cloves

5. Vegetable broth ½ cup

6. All-purpose flour ¼ cup

7. Soy milk 2 ½ cups

8. Tuna, drained and flaked 1 (5 ounce) can

9. Frozen peas, thawed 1 cup

10. Frozen chopped broccoli, thawed 1 cup

11. Salt and ground black pepper to taste 1 cup

How to cook deliciously - Dairy-Free Skillet Tuna Casserole

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Drain pasta and add to the skillet; mix well. Season with salt and pepper. Serve warm.