Homemade Creamy Tuna Mushroom Pasta
- Yield 3
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Homemade Creamy Tuna Mushroom Pasta is a pasta recipe on Avoteb. The yield on the card is 3. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 8 ounces uncooked pasta (I used farfalle)
- 2 tablespoons butter
- 16 ounces sliced baby bella mushrooms
- 5 cloves garlic, pressed or minced
- 1 tablespoon finely-chopped fresh rosemary*
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup heavy whipping cream (optional*)
- 1/2 cup freshly-grated Parmesan cheese
- 1 small lemon, zested and juiced
- 2 large handfuls fresh baby spinach
- 2 (5-ounce) cans of canned tuna, drained
- fine sea salt and freshly-cracked black pepper
Method
Leave pasta in a large stockpot of generously-salted water until it is just 1 minute shy of al dente. (For ideal timing, It is worth adding the pasta to the boiling water after the mushrooms have been sautéing for 3 minutes, as indicated below.) Reserve 1 cup of the starchy pasta water for later, then pour off the pasta.
Sauté the mushrooms. While that cooks as the pasta water heats, melt the butter in a large non-stick sauté pan over medium-a hot burner. Tip in the mushrooms and sauté for 6 to 8 minutes, stirring every 2 minutes or so, until browned. Tip in the garlic, rosemary and crushed red pepper flakes. Sauté for 2 minutes, stirring frequently.
Put it all together. Tip in the heavy whipping cream, Parmesan, lemon juice and zest, and 1/4 cup of the starchy pasta water to the mushrooms and stir until combined. Tip in the baby spinach and canned tuna, followed by the pasta, and toss gently until the spinach begins to wilt.
Salt If the pasta seems at all dry, add another 1/4 cup of starchy pasta water as needed. (Or you are welcome to add extra cream too.) Give the pasta a taste and season with salt and/or pepper as needed.
Plate Plate warm, garnished with extra Parmesan and freshly-cracked black pepper. Enjoy!
