Pasta Cremosa de Atún y Champiñones

Ingredientes

• 250 g (9 oz) pasta
• 20 g (1 1/2 tablespoon) unsalted butter
• 2 garlic cloves, crushed
• 200 g (1/2 lb) closed cup (cremini) mushrooms, sliced
• 1 tablespoon tomato paste
• 175 ml (1 cup) double cream
• 200 g (7 oz) canned tuna in oil, drained
• 1 tablespoon fresh parsley, chopped
• Juice of half a lemon (optional)
• 30 g (1/3 cup) grated Parmesan (optional)

Preparación

1. 1

   Boil a large pot of water, salt it...: Boil a large pot of water, salt it generously, and cook the pasta al dente according to package instructions. Reserve some pasta water before draining.

2. 2

   Meanwhile, melt the butter in a large pan,...: Meanwhile, melt the butter in a large pan, then add the crushed garlic and cook for 30 seconds on medium heat, careful not to burn it.

3. 3

   Add the mushrooms to the pan and saute...: Add the mushrooms to the pan and saute for 3-4 minutes until there's very little liquid left. Stir in the tomato paste, then the double cream. Cook for a minute until the sauce bubbles.

4. 4

   Add the tuna and parsley and stir gently...: Add the tuna and parsley and stir gently to combine, careful not to turn the tuna into mush. Use some of the reserved pasta water if the sauce looks too thick. Sprinkle the lemon juice and Parmesan if using and season to taste.