Farfalle with tuna, mushrooms and cream
Farfalle with tunais a classic dish that everybody loves and it so simple to make, all it takes is canned tuna, mushrooms and a bit of cream – it’s perfect for those ‘don’t-feel-like-cooking’ evenings.
Farfalle is a type of pasta, commonly known as bow-tie pasta. The name is derived from the Italian word farfalle (butterfly). If you don’t have farfalle, you make the dish with any other pasta, or even gluten-free penne.
4 tablespoons butter
1 tablespoon olive oil
1 onion, finely chopped
garlic, finely chopped
button mushrooms, sliced
1 cup cream
2 tins tuna in vegetable oil, drained
1 tablespoon lemon juice
flat leaf parsley
salt, to taste
ground black pepper, to taste
Prepare all your ingredients.
Bring a large saucepan with salted water to the boil over high heat. Tip in the pasta, give it a good stir and cook for 10-15 minutes or until the pasta is al dente. Drain thoroughly, then return to the pan.
Heat the butter and olive oil in a large saucepan. Add the onion and garlic and cook over medium heat for 5 minutes or until the onion is soft. Add the mushrooms and cook, stirring, for 5 minutes. Pour in the cream and bring to the boil. Reduce the heat and gently simmer for 5-7 minutes or until the sauce begins to thicken.
Add the tuna, lemon juice and parsley and stir until heated through. Season to taste and pour over the farfalle. Toss to combine and dig in.