Pasta is always a favourite option for my family and this Tuna, Mushroom and Pinenut Pasta didn’t disappoint.
When cooking pasta dishes, it’s great how you can make a fantastic dish from a few simple pantry ingredients. Or you can choose a more complex dish incorporating a wider range of ingredients. Either way, when I say it’s pasta for dinner, there is no communal groan or whining, which is always nice.
There are a few variations of tuna pasta that I regularly make and this recipe has been added to the list. It’s a delicious combination of flavours in a creamy sauce (which you can easily make low fat).
Tuna, Mushroom and Pinenut Pasta
½ cup pinenuts
2 tablespoons olive oil
1 brown onion, halved, thinly sliced
300g mushrooms, thinly sliced
2/3 cup light evaporated milk
2 tablespoons cream cheese
1 tablespoon wholegrain mustard
500g dried fettucine
425g can tuna in springwater, drained, flaked
¼ cup parsley, chopped
Heat a small frying pan over low heat. Add the pine nuts and toast gently for a few minutes until lightly golden brown. Watch them carefully to ensure they don’t burn. Set aside to cool.
Cook pasta according to packet directions until al dente.
While the pasta is cooking, heat oil in a large frying pan over medium heat. Add the onion and cook 5 minutes or until soft. Add the mushrooms and cook stirring often, for 5-6 minutes or until they are tender.
Combine milk, cream cheese and mustard in a jug and add to the pan. Stir to combine and bring to a gentle simmer.
Once pasta is cooked, drain well and return to the saucepan. Add mushroom sauce and tuna to the pasta and toss over a low heat until heated through. Remove from the heat. Add pinenuts, parsley and season to taste. Toss to combine. Serve.
The Klutzy Cook Notes
- Pouring cream could be substituted for the evaporated milk.
- The cream cheese could be replaced with Greek style yoghurt.