Tuna Noodle - Grown Up

• 12 ounces pasta shells
• 2 tablespoons olive oil
• 2 cups cremini mushrooms sliced
• 2 shallots large, minced
• 4 cloves garlic minced
• 1/2 cup dry white wine
• 3 tablespoons all-purpose flour
• 3 1/2 cups almond milk
• 3/4 cup manchego cheese grated
• 3 tablespoons capers drained
• 10 ounces chunk light tuna drained
• 1 cup spinach thinly-sliced
• 1 1/2 teaspoons dried thyme
• 1 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/2 cup bread crumbs

1. Preheat the oven to 375u0b0F. Butter a 2 1/2- or 3-quart casserole dish and set aside.
2. Cook the pasta until al dente in a large pot of boiling water. Drain and set aside.
3. In a large saucepan, heat olive oil over medium heat. Add the mushrooms and shallots, and cook for about 5 minutes, or until shallots are translucent and mushrooms are beginning to soften.
4. Add the garlic and continue cooking for 1 additional minute. Slowly pour in the wine, lower the heat to medium-low and cook until the liquid is reduced by half, about 3 minutes.
5. Add the flour to the pan and stir well to ensure all the mushrooms are coated. Increase the heat to high and slowly pour in the milk, bringing the mixture to a boil.
6. Reduce the heat to medium and cook, stirring to avoid sticking or clumping, until the milk begins to thicken and starts to look like more of a sauce, about 4 minutes.
7. In a large mixing bowl, combine the cooked pasta, cheese, capers, tuna, spinach, thyme, salt and pepper.
8. Pour the creamy mushrooms sauce into the bowl and stir to coat all ingredients. Transfer the mixture to prepared casserole dish and set aside.
9. Sprinkle the breadcrumbs over the top of the casserole and bake for 20 minutes, or until the top is lightly brown
10. can freeze*

pasta shells, olive oil, cremini mushrooms, shallots, garlic, white wine, allpurpose, almond milk, manchego cheese, capers, thyme, kosher salt, black pepper, bread crumbs

Taken from www.yummly.com/recipe/Tuna-Noodle---Grown-Up-988590 (may not work)