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!
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
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.
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