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from one generation to the next


Tuna Mushroom Pasta cookingThis is a great sauce for when you are short on time. It can be prepared in the time it takes to bring boil a pot of water and cook your pasta. I have been making this with variations for years, sometimes adding sliced steamed green beans at the end, other times chopped spinach. I prefer this simple version with the greens served on the side.

 400g button portobello (swiss brown) mushrooms, thinly sliced

4 cloves garlic, thinly sliced

2 tablespoons olive oil

1/4 cup  cream

4 fresh tomatoes chopped

10 kalamata olives

1X 180g can tuna in olive oil (I use Sirena brand)

½ cup chopped parsley

Salt, pepper and sugar to taste

Drain the tuna and reserve the oil. Heat the oil from the tuna can plus 2 tablespoons of olive oil, sauté the mushrooms and garlic until well coloured. Add the cream, cook for a couple of minutes, then add the tomatoes and olives and simmer for 5 minutes. Break up the tuna with the back of a fork then add to the sauce. Cook for a further 2 minutes, then stir in the parsley.  Top with freshly grated parmesan cheese at the table.

Enough sauce to dress a 500g packet of dry pasta.



About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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This entry was posted on June 9, 2012 by in FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Main Meals, Pasta, Seafood Dishes and tagged , , , , , , .
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