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 three minutes it’s still stiff and you want it a little stiff because it will bake in a cream sauce for 25 – 30 minutes. Then drain.
- 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.
