Its one-pot dinner night. the last tin of Italian olive-oil packed tuna was destined for tuna-noodle casserole. In the interests of getting some veg in for Jeffrey, I cooked some carrots in the pasta water. Simple salad on the side for me. The sauce is a simple bechamel made with brown rice flour, tarted up with some herbs, a sad red onion that was languishing in the fridge, celery, garlic, Dijon mustard, some peas and the last of the Parm.
I use these #glutenfree Casarecce (yes, London Drugs has started carrying this brand which is awesome!
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