think you can’t ever eat pasta again?!

Think again! I’ve totally got you covered here.

Here’s the thing that I found out when I went completely grain free, gluten free, and sugar free for 5 years, I super wanted to eat PASTA! Not every day, but every once in a while the feeling would hit me. 

I’d get that craving for comfort food…want that texture….some of you know exactly what I mean. Baby gotta have it!

It really gets the wheels turning in your head trying to figure out a clean, healthy way to substitute pasta.

Now people are creating noodles out of veggies, which is AWESOME! But, I wasn’t that creative back then. LOL 

Once day I stumbled across a product in a Whole Foods (now get me when I say that I rarely ate any pre-packaged products back then), but this one turned my head. It was pasta made 100% out of lentils. No other fillers…no brown rice or other carbs…just good ol’ lentils. 

One ingredient. Gotta love that!

I gave it a try and it was incredible. The noodles hold their texture, the taste is mild, and they turned out to be the perfect conventional pasta substitute.

Here’s the caveat though. I had been on a diet very similar to Paleo for a long time to heal Ulcerative Colitis completely. I was off all medications and had zero symptoms. I’m not trying to brag here! :>)

I’m just casually suggesting that if you suffer from an autoimmune condition and are practicing Paleo, GAPs, or SCD religiously, then make sure you’re symptom free before trying these noodles. Just in case. Ya know!

Well, let’s get right to the recipe, shall we?![lt_recipe name=”Easy, Healthy, Creamy, Cheesy Tuna Casserole” summary=”A tuna casserole recipe that is easy to make, and very healthy to eat. It is truly comfort food with it’s creamy, cheesy sauce over the perfect al dente lentil noodle. Happy eating!” servings=”4″ total_time=”30M” print=”yes” ingredients=”Sauce;;1/2 large onion, diced;20 ounces mushrooms, sliced;5 garlic cloves, minced;1 Tbsp olive oil, or other healthy oil;2 cups gluten free chicken broth;1 cup coconut cream;1 cup unsweetened coconut milk, all you SCDers can use homemade;2 cans of REAL albacore tuna, no additives or fillers;2 cups of cheddar cheese, hand grated;2 pinches of sea salt;1/2 tsp black pepper;;Pasta;;1 package Tolerant brand Simply Legumes Green Lentil Pasta Elbow Macaroni” ]You’re gonna need your stock pot, fill it with water and set it to boil. Now move on to the sauce.;Grab your favorite saucepan, turn the stove to medium heat and add the oil in the saucepan. Add in the mushrooms and onion and saute them in the olive oil until lightly browned. Add in the minced garlic, black pepper and sea salt at the end and saute the entire mix for another minute.;Now add in the coconut cream, coconut milk and chicken broth. Bring to a light boil, then simmer the sauce for about 15 minutes. Keep checking this and stirring it occasionally.; Take off the heat temporarily to dig out your immersion blender. Blend the mix until it becomes a lovely puree. ;Check your stockpot of water. If it’s boiling, add in the lentil pasta and carefully follow the instructions on the back. Check the noodles a couple minutes early to make sure that they aren’t cooking ahead of schedule.;Put the pureed sauce back on the medium heat burner and add in the shredded cheddar cheese and albacore tuna. Heat through for about 5-7 minutes, until the cheese melts thoroughly.;Once the noodles are done, drain them and rinse them in cold water to stop the cooking process. ;Pick either the stockpot (rinsed out), or the saucepan and combine the sauce with the noodles.;You did it! Healthy tuna casserole!;Now slow down, breathe deep and relax. Eat and feel the love![/lt_recipe]