+Tuna Noodle Casserole

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Tuna Noodle Casserole

Course: Dinner

Keyword: dairy-free, gluten-free, pasta, seafood

Calorie: 300-400, Under 400

Protein: 21-30g, Over 20g

Fiber: 5-10g

Servings:

Calories: 360kcal

Ingredients

12 ozs Chickpea Pasta (dry)
3 cups Mushrooms (sliced)
2 cups Frozen Peas
1 cup Organic Coconut Milk (canned, full fat)
2 cups Unsweetened Almond Milk
2 tbsps Nutritional Yeast
1 tbsp Dijon Mustard
2 tsps Sea Salt
1/4 cup Tapioca Flour
2 cans Tuna (4oz each, drained)
2 cups Sweet Potato Chips (crushed)

Instructions

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!

Notes

Leftovers
Refrigerate in an air-tight container 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.

Nutrition

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