Ingredients

The following ingredients have 6 Servings
  • 12 oz brown rice pasta (I use farfalle)
  • 1 tbsp olive oil
  • 1 yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1 large celery stalk (thinly sliced)
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 cup chickpea flour
  • 1 cup low sodium chicken broth
  • 1 cup unsweetened almond milk
  • 6 cremini mushrooms (diced)
  • 3/4 cup peas (frozen)
  • 2 5- oz cans tuna*
  • 2 tbsp parmesan cheese (grated)
  • 2 tbsp almond meal
  • 1 tbsp fresh Italian parsley (chopped)

Instruction

  • Preheat oven to 375 degrees F and grease a 9x12 casserole dish with olive oil, then set aside.
  • Add the noodles to a deep stock pot of boiling water and cook until al dente, about 6-7 minutes. Then, drain and set aside. (I use brown rice farfalle noodles for this recipe, but you could also use quinoa noodles if you prefer.)
  • Heat olive oil in a large deep skillet, and add the diced yellow onion and sliced celery. Cook on medium-high until soft, about 5 minutes.
  • Add the diced mushrooms and minced garlic, and cook until tender and beginning to turn golden, about 3-4 minutes.
  • Sprinkle in the chickpea flour and stir well to incorporate.
  • Slowly stir in the low sodium chicken broth and unsweetened almond milk until well combined, increasing the heat to bring to a low boil.
  • Reduce heat to a simmer and cook, stirring frequently, for 5-8 minutes, or until the mixture starts to reduce and thicken.
  • Add in the tuna along with the frozen peas, and stir another minute to heat through.
  • Add the cooked, drained noodles to the sauce and mix well until evenly coated.
  • Pour into the casserole dish and top with a mixture of parmesan cheese and almond meal.
  • Place into the oven and bake for 20-25 minutes, or until the top becomes crisp and slightly golden.
  • Sprinkle some fresh Italian parsley over the top and serve.