Creamy Tuna Pasta

A few weeks ago, I went and visited my daughter in Wellington for her birthday.  This is her second year, at Victoria University, and she is now living in an apartment in Central Wellington.  I love visiting Wellington, it has such a creative buzz, and is laid back, but is also full of great places to eat and drink.

I stayed with my daughter in her apartment, and it gave me a feel of what it is like to be a student living in a city.  It’s a busy life, working part time, attending uni, doing assignments, socialising, a bit of housework and looking after yourself.  With the all the distractions, who has time to cook! So I am on a mission, to bring more easy recipes to this blog and to help all those students out there who need assistance deciding what to cook.

Pasta is ideal when you are short of time. While the pasta is cooking you can make the sauce.

So here is first of many recipes, which I hope will make the dinner rush easier.

CREAMY TUNA PASTA

Serves 4

400g tagliatelle

425g can tuna, in spring water

1 large onion, finely chopped

2 tbsp. olive  oil

40 g butter

90 g button mushrooms, sliced

1 1/2 tbsp. tomato paste

200 ml cream

parsley, to garnish

METHOD

Fill a large pot with water, and bring to the boil.  Add the pasta, and cook pasta according to instructions on packet.

While the pasta is cooking,heat the olive oil in a large frying pan on a medium heat.  Add finely diced onion, and cook for 5 minutes, stirring from time to time. Add butter, and mushrooms.  Cook for a further 2 minutes. Add tomato paste, cook for a minute, then lastly add the cream.  Bring the sauce to the boil, and remove from heat immediately.  Add sauce to pasta and then serve in bowls.  Sprinkle with chopped parsley.

Note cream, can be substituted with sour cream mixed with a little milk. Instead of tomato paste, you can substitute 1/2 tin of tomatoes, but you will need to cook longer.  If you don’t like mushrooms, use sliced courgettes.

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