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:

1. Preheat oven to 350ºF (177ºC).

2. Prepare pasta according to the directions on the package, making sure to slightly undercook. Strain and run cold water over the pasta.

3. 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.

4. Whisk in tapioca flour. Continue simmering until the sauce thickens, about 10 minutes.

5. 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!