It was ok, not my fav. But was very simple to fix.
Creamy Tuna-and-Mushroom Linguine
Photo: Kate Sears, Food Styling: Paul Grimes
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Amount per serving
- Calories: 521
- Fat: 14g
- Saturated fat: 5g
- Protein: 23g
- Carbohydrate: 77g
- Fiber: 3g
- Cholesterol: 42mg
- Sodium: 559mg
- 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.
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