Canned tuna gets a facelift in easy Creamy Tuna-and-Mushroom Linguine.
Salt and pepper
12 ounces linguine
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups milk, warmed
1 tablespoon vegetable oil
3 cloves garlic, minced
5 ounces mushrooms, sliced (about 1 1/2 cups)
1 medium onion, chopped
2 ribs celery, thinly sliced
Pinch of crushed red pepper
1 5-oz. can water-packed tuna, drained
Fresh parsley, optional
How to Make It
Bring a pot of salted water to a boil. Cook linguine until al dente, about 9 minutes, or as package directs. Reserve 1/2 cup of cooking water; drain pasta.
Melt butter in a small pan over medium-low heat. Sprinkle in flour and cook, stirring, until thickened but not browned, about 2 minutes. Whisk in milk and continue to whisk until sauce is thick enough to coat the back of a spoon, about 3 minutes. Season with salt and pepper. Remove from heat.
Warm oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until golden, about 1 minute. Add mushrooms and sauté until they release their liquid and begin to turn golden, about 5 minutes. Add onion, celery and crushed red pepper and cook, stirring, until vegetables are tender, about 5 minutes longer.
Stir sauce and reserved pasta water into vegetable mixture and cook, stirring, until heated through, about 5 minutes. Reduce heat to medium-low, add tuna, breaking it up, and cook until warmed through, about 2 minutes. Season with salt and pepper. Toss linguine with sauce, sprinkle with parsley, if desired, and serve hot.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.