Tuna And Mushroom Fettuccine Recipe

Cooking Directions

• STEP 1.Cook the fettuccine pasta according to package instructions until al dente.
• STEP 2.In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant.
• STEP 3.Add the mushrooms to the skillet and cook until they are golden brown and tender.
• STEP 4.Add the tuna to the skillet and cook for a few minutes until heated through.
• STEP 5.Pour in the cream and stir until well combined. Cook for a few minutes until the sauce thickens slightly.
• STEP 6.Add the cooked fettuccine pasta to the skillet and toss until it is evenly coated with the sauce.
• STEP 7.Sprinkle Parmesan cheese over the pasta and toss again to combine.
• STEP 8.Serve the Tuna and Mushroom Fettuccine hot, garnished with fresh parsley if desired.

Cooking Tips

• You can use canned tuna in water or oil for this recipe. Drain the tuna before adding it to the skillet.
• Feel free to add some crushed red pepper flakes for a spicy kick.
• If the sauce becomes too thick, you can add a splash of pasta cooking water to thin it out.
• For extra flavor, you can sauté the mushrooms with some chopped onions or shallots.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a skillet over low heat, stirring occasionally, until heated through.
• Serve the Tuna and Mushroom Fettuccine hot, garnished with fresh parsley if desired.