Cream – Tuna – Farfalle
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 350 g pasta (Farfalle)
- 30 g butter or clarified butter
- 1 onion (s), small, finely chopped
- 100 g mushrooms, fresh, diced
- 400 g cream, (2 packets)
- 1 tablespoon dill, fresh, finely chopped
- 3 cans tuna in its own juice (no oil!) (150 g drained weight each), drained and chopped
- 40 g parmesan, freshly rated
- Dill, for garnish, freshly chopped
- Salt and pepper, from the pepper mill
Print Recipe
Pin Recipe Instructions
- Cook the noodles in a large saucepan with salted boiling water until they are al dente. Drain and keep warm.
- Meanwhile, melt the butter in a saucepan. Sauté the onion pieces and mushroom cubes over a medium heat for 3 minutes. Add the cream and dill. Bring to a boil, turn down the power and simmer for 8-10 minutes. Season to taste with a little salt and freshly ground pepper.
- Add the tuna and parmesan and heat. Then add the preheated pasta and mix everything together well. Garnish with a little dill.
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