Creamy Tuna-and-Mushroom Linguine

Creamy Tuna-and-Mushroom Linguine Recipe
Photo: Kate Sears, Food Styling: Paul Grimes
Canned tuna gets a facelift in easy Creamy Tuna-and-Mushroom Linguine.


Serves 4

Recipe Time

Prep: 15 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 521
Fat 14 g
Satfat 5 g
Protein 23 g
Carbohydrate 77 g
Fiber 3 g
Cholesterol 42 mg
Sodium 559 mg


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


1. 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.

2. 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.

3. 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.

4. 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.

April 2012
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