A classic Australian comfort-food hot dish.
We made this low-carb and the ingredients we used are below in the recipe—with an affiliate link to keep this site running.
Pasta & Filling
- 12 oz pasta (Aviate Keto Pasta Rotini)
- 15 oz canned tuna (about two 5–7 oz cans, drained)
- 14 oz (frozen) peas
- 3 cloves garlic, minced
- 3 tbsp butter
- 4 tbsp Fiber Gourmet Low Net Carb Flour Blend
- 4 cups milk (substitute 1 cup whipping cream for extra creaminess)
- 1 cube chicken or vegetable bouillon
- ½ tsp dry mustard powder
- ½ cup grated parmesan cheese
- Optional: ½ tsp onion powder + ½ tsp garlic powder
Crunchy Topping
- 2 tbsp butter, melted
- ½ cup breadcrumbs (Cooper’s Crumbs)
- ¼ cup grated parmesan
- Pinch of Celtic sea salt
Instructions
- Preheat Set oven to 350°F.
- Cook pasta — Lupini pasta cooks quickly with lots of foam. At two minutes pull it from the stove, drain and run cold water over it. You want it “hard” because it will bake in a cream sauce for 25 – 30 minutes.
If you are not using a low carb pasta, cook it till it’s almost done. About one or two minutes less than you would usually cook it. - Make the creamy mornay sauce.
- Melt 3 tbsp butter in a pot.
- Crush up the bouillon cube in the melted butter
- Add garlic and cook 30 seconds.
- Add 4 tbsp flour and stir for 1 minute.
- Slowly whisk in 4 cups milk (or 3 cups milk + 1 cup cream) until smooth.
- Add mustard powder, and optional onion/garlic powder.
- Simmer until thick enough to coat a spoon.
Note: This flour sometimes resists thickening — add ½ tsp Glucomannan powder if needed. - Stir in ½ cup parmesan.
Combine
- Add pasta
- Add tuna (flake gently)
- Add peas
- Pours sauce over and fold together
Topping
- 2 tbsp melted butter
- ½ cup panko
- ¼ cup parmesan
- Pinch of salt
Bake
In an oven safe casserole dish at 350° with the top on for 15 minutes, then 10 to 15 minutes with the top off. Keep checking. You’re looking for a golden top over bubbling sauce.
