Ingredients:
12 ounces pasta (bowties, penne, spiral...)
1 cup panko breadcrumbs
2 tablespoons extra virgin olive oil
2 garlic cloves, pressed or finely minced
3 tablespoons unsalted butter or oil
1 medium onion. finely chopped
1 1/2 cups frozen peas
3/4 cup roasted red peppers, thinly sliced
12 ounces solid white tuna well drained and flaked
Fine sea salt and freshly ground black pepper
2 tbsps sundried tomatoes
Cheese Sauce
1/2 cup Flour
1/2 cup Nutritional Yeast Flakes
1/4 teaspoon Garlic Powder
1 teaspoon Salt
1/4 teaspoon Mustard Powder
2 cups Water or milk or non-dairy beverage
PREPARATION: Preheat oven to 450 degrees. Cook pasta according to package directions for "al dente". Drain well and set aside. In a medium skillet, heat 2 tablespoons extra virgin olive oil. Add pressed garlic, cook 1 minute. Add panko breadcrumbs. Continue to cook for 3-4 minutes over medium heat while continuously stirring. When olive oil is absorbed and panko is lightly browned, remove from heat and set aside. In a medium saucepan, melt unsalted butter or oil over high heat. Add onion and saute until it is soft and opaque. Add flour and continue stir until flour is light brown. Pour in water or non-dairy beverage, stir well and bring to a boil. Add frozen peas, sun dried tomatoes and roasted red peppers, continue to cook for 3 minutes.
In a large mixing bowl, combine cooked al dente farfalle pasta, cheese sauce, drained canned tuna. Mix until all ingredients are fully combined. Lightly coat individual gratin dishes or a large casserole dish with cooking spray. Evenly distribute mixture into baking dish(es). Lightly season tops with fine sea salt and freshly ground pepper. Finish with a thick coating of seasoned panko breadcrumbs. For individual gratin dishes, bake at 450 degrees for 5 minutes, or until tops are browned. For large casserole dish, bake at 450 degrees for 10-15 minutes or until top is brown.
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