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How To make Tuna and Mushroom Cream Over Pasta
2 tb Corn oil
4 md Shallots, chopped fine
2 md Garlic cloves, chopped fine
1/2 lb Button mushrooms, cut into
-1/4-inch slices 1 c Evaporated nonfat milk
1 oz Grated parmesan cheese
1 cn White tuna in spring water,
Broken into chunks (6 1/2oz) 2 tb Fresh Italian parsley,
-finely chopped 1 tb Fresh chives, chopped fine
Freshly ground black pepper Cooked pasta of your choice In a large saucepan or skillet, heat the oil with the shallots and garlic over moderate heat. When the vegetables sizzle, raise the heat to high and add the mushrooms, sauteing just until they begin to brown, 4 to 5 minutes. Reduce the heat and add the evaporated milk. Simmer briskly, stirring frequently to guard against boiling over, until the milk reduces by about a third, to a creamy consistency, 5 to 7 minutes. Stir in the parmesan cheese and, as soon as it melts, fold in the tuna and herbs. Simmer just until the tuna is heated through, then spoon over cooked pasta. Season with black pepper to taste.
How To make Tuna and Mushroom Cream Over Pasta's Videos
Spicy Creamy Tuna Mushroom Pasta | How to cook
Try something different using a canned tuna. It's so creamylicious I'm pretty sure that you'll like this.
INGREDIENTS
250 g Ham
2 pcs small red onion
3 to 4 cloves of garlic
2 tablespoon butter
1 small can of mushroom (sliced)
4 Hot & spicy Century Tuna (180g)
3 Angel Evaporada (410ml)
Ground black pepper
Cheese
1 all-purpose cream (250ml)
2 tablespoon Corn starch
Spaghetti pasta (900 g to 1 kilo)
CREAMY TUNA PENNE PASTA RECIPE
Creamy Tuna Penne Pasta Recipe
This Recipe is made of Creamy Tuna White Sauce with Mushroom added with Penne Pasta.
One Of the Best Tuna Pasta Recipe
Check these other Recipe Videos:
Creamy Carbonara Pasta - Christmas Recipe:
PENNE PASTA With NAPOLETANA SAUCE :
CREAMY MUSHROOM CHICKEN PASTA :
Subscribe here:
Ingredients:
2 Cans Tuna Flakes
1 Piece White Onion
82.5 grams Cheese
3 Cloves Garlic
300 grams Penne Pasta
1 Can / 155 grams Mushrooms
185 ml Evaporated Milk
1 Pack All Purpose Cream
1.5 - 2 Liters Water (for Pasta)
1 Tbsp Salt (for Pasta)
25 grams Margarine
Salt & Black Pepper to Taste
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#Creamytunapasta #TunapennePasta #PastaRecipes
Spaghetti with Tuna and Mushroom
Ingredients
200 g spaghetti
250 g mushroom
1 canned tuna
butter
2-3 cloves garlic
1 medium onion
1 tbsp flour
200 ml cream
100 ml whole/fresh milk
1 tsp salt
1/4 tsp nutmeg powder
1 tsp white pepper powder
Parsley
Creamy Tuna Pasta : Easiest way
CTTO.
Tuna Mornay (Tuna Casserole - Creamy Tuna Pasta Bake)
Hard to believe you can turn a can of tuna into something SO DELICIOUS!!! A pasta bake smothered in a creamy white sauce with tender flakes of tuna and little pops of corn with a crunchy top. SO GOOD!
How to Make CREAMY MUSHROOM PASTA Like an Italian
Creamy mushroom pasta is moist and delicious – without any cream! Use your favourite mushrooms and fresh parsley to create this mouth-watering vegetarian pasta dish and add oozing burrata for the ultimate cheesy experience.
#creamymushroompasta #mushroompasta #mushroompastarecipe
????Get the recipe on my website
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INGREDIENTS
300g Linguine Pasta
Porcini & wild mushrooms (add your favourite)
Fresh bunch parsley
Salt & Pepper
75g butter
2 cloves garlic
Freshly grated pecorino romano
Whole burrata
Extra virgin olive oil (EVOO)
UTENSILS
Fork
Wooden spoon
Medium fry pan
Large pot (for boiling pasta)
Hand-held sieve
Cheese grater
METHOD:
1. Creamy mushroom pasta is all about delicious mushrooms so choose your favourite and add it in!
2. Start by adding approx. 5L water to a large pot and leave on high to boil.
3. Chop the mushrooms into smaller pieces and crush the garlic cloves so they are ready to add to the base.
4. To make your creamy mushroom pasta, first put your pan on the stove at a low to medium heat and add (approx.) 3 tablespoons of good quality extra virgin olive oil.
5. Once the oil starts to warm, add the garlic (crushed or chopped) and stir.
VINCENZO’S PLATE TIP: To prevent the garlic from burning, add 2 x tablespoons of water to the pan and stir gently.
6. After around one minute, the garlic will start to turn golden and you can add your mushrooms.
7. Stir the creamy mushroom pasta sauce using a wooden spoon so the garlic combines well.
8. Sautée for 10-15 minutes or until the mushrooms are tender (without the lid).
9. Next chop a generous amount of the fresh parsley, making sure to include some of the stalk.
10. Add the stalks first then the rest of the parsley to your pan and stir through.
11. Add a sprinkle of salt and pepper and mix once again.
12. By now, the pasta water should have boiled, so add 1 tablespoon of rock salt and let dissolve.
13. Add the dry linguine pasta to the pot and cook 1 minute less than the required time.
14. Two minutes before the pasta is ready, drop the temperature of the pan to low and add the butter, mixing it through using a wooden spoon until it is well combined and has completely dissolved.
15. Drain the pasta using a hand sieve and transfer into the pan then fill a mug/cup with the pasta water before you tip it all out!
16. Now add the freshly grated pecorino (as much or as little as you like) to the creamy mushroom pasta.
17. Quickly stir this through and then add half a cup of pasta water before mixing once more, leaving it to cook for another minute and mixing really well.
HOW TO SERVE:
Once your creamy mushroom pasta is ready, serve it onto individual plates, making a nest at the top. Add lots of extra mushrooms to each portion then place the burrata on top.
Serve with the burrata whole or pierce it and place it on the table while the middle part is still oozing out.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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