Creamy Tuna Pasta
INGREDIENTS
- 1/2 T Olive oil
- 1 Onion (yellow) (finely chopped )
- 1 t Garlic (minced)
- 1C + 2 T 2% or whole milk (separated)
- 2 C Water
- 2 & 1/4 C No chicken broth (low-sodium) (organic)
- 1 pkg Pasta shells (small) (16 ounces)
- 1 T Mustard (Dijon)
- 1 Lemon (large)
- 2 Cans Genova Albacore Tuna in Olive Oil (drained) (5 ounces each can)
- 1 C Peas (frozen)
- Salt & pepper
- Optional: Cheddar cheese (freshly shredded) (sharp)
(fresh parsley) (fresh lemon wedges)
DIRECTIONS
- 1. In a large nonstick pot add in the olive oil.
- 2. Turn the stove to medium-high heat & once the oil is shimmering, add in the onion.
- 3. Saute for a few minutes & add in the garlic.
- 4. Stir until fragrant, about 30 seconds.
- 5 Add in 1 C of the milk, the water, broth & uncooked pasta shells.
- 6. Add some salt & pepper to taste (about 1 t salt &1/2 t freshly cracked pepper).
- 7. Lower the heat & bring the mixture to a simmer & cook, uncovered, stirring often until
the pasta is al dente (according to package directions). - 8. The pasta will continue to cook a bit over the next few minutes so don’t overcook
it here. - 9. Stir in the remaining 2 T milk, Dijon mustard & a T of fresh lemon juice.
- 10. Add the drained tuna & mix gently until combined.
- 11. Season with salt & pepper.
- 12. Let the pasta rest for about 6-8 minutes.
- 13. It will continue to thicken & get nice & creamy.
- 14. Stir in the frozen peas. \
- 15. Add freshly shredded cheddar cheese & fresh parsley as desired.
- 16. You can serve without the cheese & with additional lemon as desired.
- 17.Enjoy immediately.
NOTES
- Depending on the brand & sizeof your pasta there is some variance.
- You may need to add slightly more liquid toward the end of cooking time if the noodles
are absorbing a lot of the liquid. - But be careful to not add too much or it will get soupy.
- There should still be liquid left even after the noodles are tender, it thickens as it
sits for a minute).
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