This stovetop tuna noodle casserole is a healthier take on a comfort food classic. It’s gluten-free, dairy-free, and can be made paleo and AIP.
- 1 1/4 cup coconut milk (I use this)
- 2 1/4 cup chicken broth
- 1 tbsp arrowroot starch
- 2 tbsp avocado oil
- 1/2 white onion, diced
- 3 cloves garlic, minced
- 1 cup broccoli florets
- 3/4 tsp salt
- 1/4 tsp black pepper (omit for AIP)
- 2 5oz cans of tuna
- 2 cups gluten-free shell pasta (Jovial rice pasta for gluten-free, or jovial cassava pasta for paleo/AIP)
- 1–2 tbsp nutritional yeast
- 2 tbsp parsley, chopped
- Using a large bowl, stir the coconut milk, broth, and arrowroot. Set aside.
- Use a large, deep pot heat the avocado oil over medium heat. Add the onion and garlic and saute for 3-4 minutes or until lightly translucent. Add the broccoli and saute for another 3-4 minutes or until the broccoli is lightly soft and bright green. Season with salt and pepper.
- Drain the canned tuna and add to the pot. Using a wooden spoon to crumble the tuna into small chunks.
- Pour in the broth mixture and pasta. Stir well to combine. Turn the heat to high and bring to a boil. Reduce the heat, bringing the pot to a simmer. Allow to simmer for about 10-12 minutes, stirring often, until the pasta is cooked. When the pasta is just about done, stir the pot continuously for 1 minute to allow the sauce to reduce. See notes in the pasta needs more time to cook to your liking.
- Stir in nutritional yeast to taste and serve topped with parsley.
If the pasta needs more time to cook to your liking, add about 1/4 cup of broth and simmer for 2-3 more minutes until the pasta reaches your desired doneness.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dishes
- Method: Stove Top
- Cuisine: American
- Serving Size: 1 serving
- Calories: 475
- Fat: 28.1g
- Carbohydrates: 32.6g
- Fiber: 2.2g
- Protein: 25g
Keywords: tuna noodle casserole, tuna pasta