Tuna Noodle Casserole

Ingredients:
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 tbsps Nutritional Yeast
1 tbsp Dijon Mustard
2 tsps Sea Salt
1/4 cup Tapioca Flour
2 cans Tuna (drained)
2 cups Sweet Potato Chips (crushed)
Directions:
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!