Dairy Free Creamy Tuna Pasta Bake

One of the real problems of a dairy free diet is having food that tastes creamy. It is very difficult to recreate with cow’s milk free foods and often things can be very sweet. I developed this recipe to be free of cow’s milk and soya, savoury, creamy and very tasty!

If you’re living with a food allergy and would like to connect to others in the same position, do come over to Facebook and join my Food Allergy and Intolerance Facebook Community. We’re a friendly bunch!

Here’s the recipe:

Tuna Pasta Bake

Prep: 20 minutes Cook: 30 minutes Serves 4


  • 1 red or white onion, chopped or 1 cup of frozen chopped onion
  • 2 tsp vegetable oil
  • 3 bell peppers, chopped roughly or 1 cup of frozen, chopped mixed peppers (I had none in when I made mine this time but they’re a nice addition)
  • Pack of button mushrooms/3 large flat mushrooms, chopped or frozen
  • 1 cup of frozen sweetcorn
  • 2 tins of tuna in spring water
  • 250g wholemeal pasta
  • 1 stock cube
  • 1 tin of chopped tomatoes
  • ¾ pint milk alternative – oat milk works well
  • 2-3 tbsp cornflour


  1. Fry the onions, mushrooms and peppers in the oil until soft then put in a large ovenproof casserole dish
  2. Meanwhile cook the pasta until al dente then drain.
  3. Pour about 4 tbsps of alternative milk into the frying pan and add the cornflour, mix into a paste. Add the alternative milk into the frying pan slowly so you don’t get any lumps. Bring to the boil then simmer until thickened.
  4. Crumble the drained tuna into the casserole dish. Then add the stock cube, tomatoes, sweetcorn, cooked pasta and thickened white sauce. Mix it all together. Season with pepper.
  5. Bake at 200C, 180C (fan oven) for 30 minutes or until bubbling
  6. Serve with a green salad


NB if you’re not dairy free you can use cow’s milk and add grated cheese on top at the end.

Remember, if you have any questions or just need some support check out the Food Allergy and Intolerance Facebook Community.


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