Farfalle with Tuna, Mushrooms and Cream

Preparation time: 10 minutes
Total cooking time: 15 minutes
Serves 4

Ingredients

• 60 g (2 oz) butter
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 125 g (4oz) button mushrooms, sliced
• 1 cup (250 ml/8 fl oz) cream
• 450 g ( 14 oz) can tuna in brine, drained and flaked
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 500 g ( 1 lb) farfalle

Directions

1. Heat the butte and olive oil in a large frying pan. Add the onion and garlic to the pan and stir over low heat for 3-5 minutes, until the onion is soft.
2. Add the mushrooms to the pan and cook for 2 minutes. Pour in the cream, bring to the boil, then reduce the hear and summer until the sauce begins to thicken. Add the tuna, lemon juice and parsley and stir until heated through. add salt and pepper, to taste.
3. While the sauce is cooking, add the Farfalle to a large pan of rapidly boiling water and cook until "al dente". Drain thoroughly, then return to the pan, Add the sauce to the Farfalle and toss to combine. Serve immediately.

Variation

You can use a can of salmon, drained and flaked, instead of tuna.

Note

Farfalle, attractive pasta made into the shape of a bow or butterfly, comes in various sized, as well as flavors other than the plain, such a tomato or spinach.