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Creamy Tuna-and-Mushroom Linguine

Photo: Kate Sears, Food Styling: Paul Grimes
Prep time 15 mins
Cook time 25 mins
Yield Serves 4
Canned tuna gets a facelift in easy Creamy Tuna-and-Mushroom Linguine.

Ingredients

  • 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

Nutrition Information

  • calories 521
  • fat 14 g
  • satfat 5 g
  • protein 23 g
  • carbohydrate 77 g
  • fiber 3 g
  • cholesterol 42 mg
  • sodium 559 mg

How to Make It

  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.