Serves: 5

Ingredients:

• 6  cups whole-wheat pasta, cooked  
• 1 (170g) can tuna (flaked is easiest)  
• 1 1/2  cups frozen green peas  
• 2  tablespoons vegan margarine (ie Smart Balance)  
• 2  tablespoons flour
• 2  cups chicken bouillon  
• 1/2  teaspoon fresh ground black pepper  

Directions:

• Let cooked noodles aside, do not rinse.
• Melt dairy-free margarine in pot over medium heat.
• Add flour to melted margarine, mix until no lumps remain.
• Add 1/4 to 1/2 cup chicken broth and mix until well blended into flour/margarine mixture.
• Slowly add the remaining chicken broth, mixing well.
• Add flaked tuna to the pot.
• Bring to a boil, stirring often.
• Once boiling, add frozen peas.
• Simmer until desired thickness is achieved.

• Combine sauce with cooked noodles.

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