Step 1

Preheat oven to 375 degrees F and grease a 9x12 casserole dish with olive oil, then set aside.

Step 2

Add the noodles to a deep stock pot of boiling water and cook until al dente, about 6-7 minutes. Then, drain and set aside. (I use brown rice farfalle noodles for this recipe, but you could also use quinoa noodles if you prefer.)

Step 3

Heat olive oil in a large deep skillet, and add the diced yellow onion and sliced celery. Cook on medium-high until soft, about 5 minutes.

Step 4

Add the diced mushrooms and minced garlic, and cook until tender and beginning to turn golden, about 3-4 minutes.

Step 5

Sprinkle in the chickpea flour and stir well to incorporate.

Step 6

Slowly stir in the low sodium chicken broth and unsweetened almond milk until well combined, increasing the heat to bring to a low boil.

Step 7

Reduce heat to a simmer and cook, stirring frequently, for 5-8 minutes, or until the mixture starts to reduce and thicken.

Step 8

Add in the tuna along with the frozen peas, and stir another minute to heat through.

Step 9

Add the cooked, drained noodles to the sauce and mix well until evenly coated.

Step 10

Pour into the casserole dish and top with a mixture of parmesan cheese and almond meal.

Step 11

Place into the oven and bake for 20-25 minutes, or until the top becomes crisp and slightly golden.

Step 12

Sprinkle some fresh Italian parsley over the top and serve.