Tuna Noodle Casserole

Tuna Noodle Casserole


3 cups Brown Rice Fusilli (dry)
3 cups Mushrooms (sliced)
2 cups Frozen Peas
1 2/3 cups Organic Coconut Milk (canned, full fat)
2 cups Unsweetened Almond Milk
2 tbsp Nutritional Yeast
1 tbsp Dijon Mustard
2 tsp Sea Salt
1/4 cup Tapioca Flour
2 cans Tuna (drained)
2 cups Sweet Potato Chips (crushed)


Preheat oven to 350ºF (177ºC). Prepare pasta according to the directions on the package, making sure to slightly undercook. Strain and run cold water over the pasta. In a large saucepan over medium-high heat, add mushrooms, peas, coconut milk, almond milk, nutritional yeast, mustard and salt. Once boiling, reduce heat to a simmer. Whisk in tapioca flour. Continue simmering until the sauce thickens, about 10 minutes. Add tuna and cooked pasta to the sauce and mix well. Transfer to a baking dish
and sprinkle crushed chips overtop. Bake on the lowest rack for 20 minutes. Let cool before serving. Enjoy!


Leftovers, Refrigerate in an air-tight container for up to 3 days. The sauce can also be stored separately in the freezer for future use. Add a splash of almond milk, water or broth when reheating.
No Tuna, Use edamame, chicken or chickpeas instead.
No Tapioca Flour, Use arrowroot powder or cornstarch instead.

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