“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.”
Creamed Tuna and Mushroom Pasta
A simple pasta dish of canned tuna and cream, and lemon to mute the richness.
Ingredients
Creamed Tuna and Mushroom Pasta
- Oil for sautéeing
- 1 tablespoon Butter
- 1/4 Cup onion chopped
- 3 Garlic chopped
- 1 red bell pepper julienned
- 1 green bell pepper julienned
- 1/2 Cup canned button mushroom
- 1 can Canned Spicy Tuna in Oil drained
- liquid seasoning to taste
- 1/2 Cup chicken stock
- 1 1/2 cups All-purpose cream
- 1 teaspoon lemon zest
- Salt to taste
- 400 Grams linguine noodles cooked
- parmesan cheese for topping
- lemon wedges for garnish
Instructions
- Heat oil and butter in pan. Sauté onion and garlic. Add bell peppers, mushrooms, and tuna. Season to taste.
- Add the stock and bring to a boil. Simmer. On low heat, add the cream.
- Add the lemon zest. Season with salt and pepper.
- Plate noodles and top with the sauce. Sprinkle cheese and garnish with lemon wedges.
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