Tuna Mushroom Pasta (Print Version)
Creamy tuna mushroom pasta with browned mushrooms, penne, tomato paste, cream, Parmesan, and parsley for a cozy 30-minute dinner.
# Ingredients:
For the pasta
01 -
8 oz (225 g) penne pasta
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1/2 cup (120 ml) reserved pasta water
For the tuna mushroom sauce
04 -
2 tablespoons (28 g) unsalted butter
05 -
1 tablespoon olive oil
06 -
1 small yellow onion, finely diced
07 -
4 cloves garlic, minced
08 -
8 oz (225 g) cremini mushrooms, sliced
09 -
1 tablespoon tomato paste
10 -
1 teaspoon Italian seasoning
11 -
1/2 teaspoon sweet paprika
12 -
1/4 to 1/2 teaspoon chili flakes, optional
13 -
1 can (5 oz or 140 g) tuna in olive oil, drained
14 -
3/4 cup (180 ml) heavy cream
15 -
1/2 cup (45 g) freshly grated Parmesan cheese, plus more for serving
16 -
1/3 cup (38 g) shredded low-moisture mozzarella
17 -
1 teaspoon chicken bouillon powder
18 -
1/2 teaspoon black pepper, plus more to taste
19 -
Salt, to taste
20 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Bring a large pot of water to a boil and salt it well. Cook the penne until 1 minute shy of al dente. Reserve 1/2 cup pasta water, then drain.
02 -
Melt the butter with the olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, until soft and translucent.
03 -
Add the garlic and cook for 30 seconds. Add the mushrooms and cook for 6-8 minutes, stirring only every minute or two, until the liquid cooks off and the edges brown.
04 -
Stir in the tomato paste, Italian seasoning, paprika, and chili flakes. Cook for 1 minute, until the tomato paste darkens slightly and smells savory.
05 -
Reduce the heat to low. Add the cream, Parmesan, mozzarella, bouillon powder, and black pepper. Stir until the cheese melts and the sauce is smooth.
06 -
Fold in the drained tuna gently, keeping some chunks intact. Add the penne and toss, adding reserved pasta water a few tablespoons at a time until the sauce coats the pasta.
07 -
Taste and adjust with salt and more pepper. Serve hot with parsley and extra Parmesan.
# Notes:
01 -
Best served right away while the sauce is glossy.
02 -
Use tuna packed in olive oil for the richest flavor.
03 -
Add pasta water slowly so the sauce stays creamy, not thin.