Creamy Tuna-and-Mushroom Linguine |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
Canned tuna gets a facelift in easy Creamy Tuna-and-Mushroom Linguine. Ingredients:
salt and pepper |
12 ounces linguine |
2 tablespoons unsalted butter |
2 tablespoons all-purpose flour |
1 1/4 cups milk, warmed |
1 tablespoon vegetable oil |
3 cloves garlic, minced |
5 ounces mushrooms, sliced (about 1 1/2 cups) |
1 medium onion, chopped |
2 ribs celery, thinly sliced |
pinch of crushed red pepper |
1 5-oz. can water-packed tuna, drained |
fresh parsley, optional |
Directions:
1. Bring a pot of salted water to a boil. Cook linguine until al dente, about 9 minutes, or as package directs. Reserve 1/2 cup of cooking water; drain pasta.
2. Melt butter in a small pan over medium-low heat. Sprinkle in flour and cook, stirring, until thickened but not browned, about 2 minutes. Whisk in milk and continue to whisk until sauce is thick enough to coat the back of a spoon, about 3 minutes. Season with salt and pepper. Remove from heat.
3. Warm oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until golden, about 1 minute. Add mushrooms and sauté until they release their liquid and begin to turn golden, about 5 minutes. Add onion, celery and crushed red pepper and cook, stirring, until vegetables are tender, about 5 minutes longer.
4. Stir sauce and reserved pasta water into vegetable mixture and cook, stirring, until heated through, about 5 minutes. Reduce heat to medium-low, add tuna, breaking it up, and cook until warmed through, about 2 minutes. Season with salt and pepper. Toss linguine with sauce, sprinkle with parsley, if desired, and serve hot.
|
|