Many of my clients for one reason or another are eating gluten-free, & sometimes it can be difficult to come up with something healthy & tasty that the whole family can enjoy…..& keep within budget.

This ‘ticks’ all the boxes!

Ingredients:

• 425g can pink salmon (or tuna)
• 425g can peas & corn (or any frozen/fresh veggie mix you like)
• 2 carrots, grated
• 2-3 celery sticks, finely chopped
• 1 onion, roughly chopped
• 2 cloves garlic, finely chopped
• 1/2 lemon/lime, as juice
• 1C milk (or coconut/almond milk)
• 2Tbsp gluten-free plain flour
• 1Tbsp butter
• 300g gluten-free spiral pasta
• 1/2C gluten-free bread crumbs
• bunch dill, roughly chopped
• Cracked pepper to taste
• Coconut oil to sweat onion/garlic

Method:

1. Bring pasta to the boil as per packet instructions. Once nearly al dente – drain pasta.
2. Soften onion & garlic in a little coconut oil, in saucepan.
3. Add butter & flour to saucepan with onions & garlic. Slowly stir in the milk to make a white sauce consistency.
4. In large bowl combine pasta, salmon, grated carrot, celery, lemon/lime juice, veggies & white sauce mixture.
5. Once combined – stir through dill & cracked pepper to taste.
6. Transfer to large oven-proof dish & sprinkle with bread crumbs.
7. Cook for 20-30mins, till light golden brown.
8. Serves 6-8 people, with a fresh salad.  Leftovers can be frozen.