Tag Archives: Mushroom

Tuna and Mushroom Pasta Bake Recipe

Tuna and Mushroom Pasta Bake Recipe

Tuna and Mushroom Pasta Bake

Tuna and Mushroom Pasta Bake Recipe

Yes another Pasta Bake Recipe, this time it’s the Tuna and Mushroom Pasta Bake Recipe. This one is also five years old and one of many in the collection. I must have had a thing about Pasta Bakes five years ago. This one would be great for Vegetarians too. Just check that all of the ingredients are in fact suitable for Vegetarians and you’re off and running. This recipe is fairly easy to prepare and bake. You don’t even need the oven for this one, just put it under the grill. Again it’s ideal for getting the vegetables into the little ones and can be chopped and changed to suit what you have on hand. Please Enjoy!

Serves 4

Ingredients

400g spiral pasta
2 x 185g cans tuna in oil, drained with 1 tablespoon oil reserved
1 small onion, chopped
250g button mushrooms, sliced
1 1/2 cups (375ml) low-fat thickened cream
2 teaspoons wholegrain mustard
1/4 cup chopped flat leaf parsley
salt and cracked black pepper
1 cup grated low-fat tasty cheese

Method

Cook the pasta in a large saucepan according to packet directions or until al dente.
Drain and set aside.

Heat the reserved tuna oil (1 tablespoon) in a deep non-stick frying pan over medium heat.

Add the onion and mushroom and cook for 4-5 minutes or until softened and slightly browned.

Add the cream and simmer for a further 2-3 minutes.

Stir through the cooked pasta, tuna, mustard, parsley, salt and pepper.

Cook for 1-2 minutes or until mixture is warmed through fully.

Remove from heat and transfer to individual oven proof ramekins.

Sprinkle each one with some cheese, then place under a preheated grill and cook until golden brown on top.

Set aside for a few minutes before serving.

Hints

You can use 2-cup, 1-cup or a large 6-cup capacity baking dish
Line dishes with non-stick baking paper for easy cleaning
Suitable for re-heating for next day
Substitute vegetables for what you have or what is in season

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Mushroom and Lentil Burger

Mushroom and Lentil Burger for Vegetarians

A Mushroom and Lentil Burger

A Great Vegetarian Burger

This Mushroom and Lentil Burger Recipe is the last in my Vegetarian Burger series. Unless I find more, this is the extent of the collection. There are enough Vegetarian Burger Recipes on this site to give you enough variety, whether you are cooking for your family or just using these when guests come over. This recipe is quite simple and does not take long in preparation. No food processor required for this one either. Please come back to these recipes every now and then and try them out. Enjoy!

Serves 4

Ingredients

1 x 400g can lentils, rinsed, drained
2 garlic cloves, crushed
380g mushroom cups, coarsely chopped
30g (1/3 cup) dried (packaged) breadcrumbs
2 eggs, lightly whisked
2 egg whites
Salt and freshly ground black pepper
1 ½ tablespoons olive oil
1 large (about 160g) brown onion, thinly sliced into rings
4 soft soy-linseed bread rolls, split in half, buttered
40g baby Parisienne salad

Method

Combine lentils, garlic, mushroom, breadcrumbs, egg and egg whites in a large bowl. Season with salt and pepper. Divide mushroom mixture into 4 equal portions. Use your hands to shape each portion into an 8cm patty. Set aside.

Heat 2 teaspoons of the oil in a large non-stick frying pan over medium-high heat. Add the onion and cook, stirring occasionally, for 8 minutes or until brown. Transfer to a heatproof bowl and cover with foil to keep warm.

Heat the remaining oil in the same pan over medium-high heat. Add the patties and cook for 5 minutes each side or until brown and cooked through.

Place bottom halves of rolls on serving plates. Top with salad, patties, onion and remaining bread. Serve immediately.

Hints

Refrigerate the raw patties prior to cooking to allow them to firm up
Use any salad vegetables or coleslaw in the rolls
Add a mayonnaise to the burger
Try using a different type of roll
Serve on a plate with vegetables or salad

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