Gluten-Free Creamy Turkey Tetrazzini

I made this up tonight, since we can't have wheat in our diet, and I wanted to leave out as much dairy as possible. It tastes exactly like my usual tetrazzini, and has a great creamy texture and great flavor. You probably won't even notice the difference! The liquid measures are a guess, since I didn't get an exact volume. You can sub chicken, too, if you like.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2 -3  cups  cooked turkey, cut up
• 8  ounces brown rice or 8  ounces  regular rice spaghetti
• 3  tablespoons  non-hydrogenated margarine or 3  tablespoons butter
• 1 1⁄4 cups  rice milk
• 1 1⁄4 cups no-salt-added chicken broth or 1 1⁄4 cups low sodium chicken broth
• 8  ounces  sliced mushrooms
• 2  tablespoons chickpea flour (garbanzo)
• 1  tablespoon  fine  rice flour
• 1  teaspoon potato starch
• 1⁄4 teaspoon garlic powder
• 1⁄8 teaspoon rubbed sage
• 1⁄8 teaspoon pepper
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon basil
• 1⁄8 teaspoon dill
• 1⁄4 cup parmesan cheese (optional)

Directions

1. Cook spaghetti until firm al dente.
2. Rinse in cold water immediately to remove excess starch (trust me, you need to do this).
3. Set aside.
4. Spray a nonstick pan with cooking spray, and place over medium-high heat.
5. Saute mushrooms and garlic powder until nicely browned, and place in the bottom of a 3 qt square casserole dish.
6. Put spaghetti in an even layer over the mushrooms.
7. Put turkey in a layer over the spaghetti.
8. Make the sauce:
9. Melt margarine over medium heat, and whisk in the flours.
10. Dissolve the potato starch in either the milk or the broth.
11. Whisk the milk and broth into the margarine mixture, and bring to a boil.
12. Stir until thickened.
13. Pour over all.
14. Bake at 400 degrees for 20 minutes, until nice and bubbly!
15. The rice pasta may be a bit mushy, but it still tastes really good. If you undercook the pasta a little bit, it might help.