Gluten dairy free tuna casserole
created by: Anonymous

Instructions

  1. 1
    Boil 2 quarts water. Add pasta with a dab of olive oil and boil until desired doneness.
  2. 2
    The roux: sauté onion and mushrooms in olive oil until soft and translucent. Add arrowroot and potato flour and stir well. Slowly add while stirring the almond milk. Stir often until thickened and bubbly. Add parsley, all purpose seasoning, salt and pepper to taste. Pour over well drained pasta. Serve with Parmesan if desired.


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Ingredients

  • 1/2 Onions
  • 1cup Chopped mushrooms
  • 1tablespoon Arrowroot powder
  • .5tablespoon Potato flour
  • 1.5 c Unsweetened almond milk
  • 3 tablespoons Olive oil
  • 1.5 tablespoons Aged Parmesan
  • 1 can Wild planet skipjack tuna
  • 2 cups Gluten free bionature spiral pasta
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