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

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.)

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.

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

Sprinkle in the chickpea flour and stir well to incorporate.

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

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

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

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

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

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

Sprinkle some fresh Italian parsley over the top and serve.