Description
A delicious low FODMAP pasta casserole with tuna and lots of vegetables. With a topping of spicy grated cheese. Real comfort food! Gluten-free and low in lactose.
Ingredients
Scale
- 140 g (4.9 oz) gluten-free penne
- 150 g (5.3 oz) eggplant
- 150 g (5.3 oz) oyster mushrooms
- 1/2 green bell pepper
- 1/2 can canned diced tomatoes
- 1 tbsp Italian herbs (make sure your mix doesn’t contain onion or garlic)
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 can of tuna in water or oil
- 3 stalks of spring onion, the green part
- 50 g (1.8 oz) grated cheese
- Optional: fresh basil for garnish
Instructions
- Preheat the oven to 200 degrees Celsius (390 F).
- Cook the pasta according to the instructions on the package.
- Wash and cut the eggplant and green bell pepper into pieces.
- Scrub the oyster mushrooms clean and cut them into pieces.
- Heat some olive oil in a frying pan.
- Add the eggplant and fry for a few minutes until it starts to soften.
- Then add the bell pepper and oyster mushrooms and fry for another 3 minutes.
- Add the tomato cubes and stir well.
- Season with Italian herbs, salt and pepper.
- Drain the tuna and add it to the sauce. Stir well.
- Cut the spring onion into rings and stir into the sauce.
- Drain the pasta and reserve some of the cooking liquid.
- Stir the pasta into the sauce. Add 2-3 tablespoons of cooking liquid to the sauce to make it more creamy.
- Spoon the pasta with the sauce into an oven dish.
- Grate the cheese and sprinkle it over it.
- Place the low FODMAP tuna pasta casserole in the oven for 25 minutes.
- Garnish with fresh basil before serving.
- Category: Dinner
- Method: Oven
- Cuisine: International