Name: Tuna and mushroom pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 200 gram mushroom cups, sliced; 1 tablespoon tomato paste; 375 gram large pasta shells; 300 millilitre tub thickened cream; 425 gram can tuna in oil, drained, flaked; 1 lemon, zest finely grated, juiced; 1/4 cup parsley, chopped; 1/4 cup grated parmesan

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

200 gram mushroom cups, sliced

1 tablespoon tomato paste

375 gram large pasta shells

300 millilitre tub thickened cream

425 gram can tuna in oil, drained, flaked

1 lemon, zest finely grated, juiced

1/4 cup parsley, chopped

1/4 cup grated parmesan

Method

1.Heat oil in a large flying pan on high. Saute onion 2-3 minutes, until tender. Add mushrooms and saute 3-4 minutes, until golden. Stir tomato paste through.

2.Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain, reserving 1/3 cup cooking water.

3.Pour cream into pan with mushrooms. Simmer 1-2 minutes, until thickened slightly.

4.Add pasta with reserved liquid, tuna, zest and juice. Season to taste and toss well. Toss parsley and parmesan through to serve.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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