Creamed Tuna and Mushroom Pasta
Christmas dinner with my mom is done and now I have the time to blog about the simple dishes I cooked for tonight. Since it’s just the 3 of us at home, we decided to cook only 2 simple recipes for us to enjoy. It’s been a tradition that my mom and I cook during the holidays because these are some of the special times that we’re together.
The first dish we cooked is Creamed Tuna and Mushroom Pasta. I got this recipe from Yummy Magazine, September 2009 issue. What I like about the recipes featured in Yummy Magazine is that they have a wide range of recipes to choose from. From the simplest recipe to the hardest one. So here goes…
Ingredients:
oil for sauteing
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
vetsin
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
Procedure:
- Heat oil and butter in pan. Saute 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.
The pasta tastes better if you squeeze the lemon juice on top of it. ;)
Related posts:
- Century Tuna Bloggers Cook-off
- Goodles – Pasta on the Go!
- Asohos Strips with Soy Vinaigrette
- Cheap Pasta at Ravioli
- Chap Chee (Korean noodles)
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Tags: pasta recipe, simple pasta recipe, tuna pasta recipe, Yummy Magazine recipe
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