Ingredients
1/4 cup yellow onion, diced
1/4 cup red and green peppers, diced
1 - 8 oz package baby Bella mushroom, diced
1-2 cups of frozen peas
1 tablespoon minced garlic
1 cup Silk dairy free whipping cream
1 package gluten free wide egg noodles
3 cans Albacore tuna, drained (we prefer wild caught)
In a sauté pan add a tablespoon or so of your favorite cooking oil (olive or avocado). Over medium heat add your onions and peppers and cook for a few minutes until onions are translucent. Add your mushrooms and sauté until softened. Add the garlic and cook until fragrant.
In the same sauté pan, add your cream. In a separate pasta pot (stock pot) boil your noodles as directed on the package. I under cook mine slightly since they will be baked. Drain your cans of tuna and add to your sauté pan with onions, pepper, mushrooms and cream. It is usually in big chunks so cut it to your preference and toss lightly with other ingredients. Drain your pasta and toss with other ingredients. Pour into a prepared baking dish. Bake at 350° for 25-30 minutes.