Creamed Tuna and Mushroom Pasta

“Pasta tends to be heavy on the tummy so I chose to use tuna for the protein to make it lighter,” explains Rosebud Benitez of her recipe. “I like creating delicious gourmet dishes without too much fuss, so the ingredients I used can easily be found in grocery stores if you don’t have them in your pantry yet.”

Serves 3 to 4  Prep Time 5 minutes  Cooking Time 10 minutes

oil for sautéing
1 tablespoon butter
1/4 cup chopped onion
3 cloves garlic, chopped
1 red bell pepper, julienned
1 green bell pepper, julienned
1/2 cup canned button mushrooms
1 can spicy tuna in oil, drained
Ajinomoto Umami Super seasoning to taste
1/2 cup chicken stock
1 1/2 cups all-purpose cream
1 teaspoon grated lemon zest
salt and pepper to taste
400 grams linguine, cooked
grated Parmesan cheese for topping
lemon wedge for garnish

1  Heat oil and butter in pan. Sauté onion and garlic. Add bell peppers, mushrooms, and tuna. Season to taste.

2  Add the stock and bring to a boil. Simmer. On low heat, add the cream.

3  Add the lemon zest. Season with salt and pepper.

4  Plate noodles and top with the sauce. Sprinkle cheese and garnish with lemon wedges.

Photography by Jun Pinzon | Styling & Food Preparation by Angelo Comsti

• Mavs Mar 26 2010 @ 12:21am Report Abuse

     

  This is perfect for the Lenten season. I can finally eat yummy dishes without resorting to meat.
• Madel Martin Mar 24 2010 @ 01:44pm Report Abuse

     

  I want to try this one. I prefer creamy pasta sauces.