Dairy-Free Skillet Tuna Casserole

Whole wheat pasta, peas, and broccoli join tuna in this dairy-free skillet tuna casserole that's takes about 30 minutes to make.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 424 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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