Tuesday, April 20, 2010

Tuna Pasta

There are not very many vegetables that my boyfriend, Stephen, will eat. There's onions, mushrooms, tomatoes, carrots, corn... yeah, that's all. So I have a tendency to cook these vegetables as much as I can for him. Well, this weekend, as I was finishing making dinner, he came in the kitchen and said, "Mushrooms? Again? I'm so tired of mushrooms!!!" Maybe I need to start grinding up vegetables and hiding them in a cheese sauce.

Tuna Pasta

3 cans tuna, drained
1 lb. egg noodles
1/2 onion, thinly sliced
2 c. sliced cremini mushrooms
2 clove garlic, minced
2 T. butter
2 T. flour
1 c. white wine
2 c. half and half
1 c. frozen peas
Salt and pepper
Fresh parsley, chopped

Cook noodles in well salted boiling water for 6-7 minutes. In large skillet, saute onions, garlic and mushrooms for 4-5 minutes, until mushrooms are browned. Season with salt and pepper. Add butter, and let it melt. Add flour and whisk it together with butter, cook for 2 minutes. Whisk in white wine, bring to simmer and let cook down for 2-3 minutes. Stir in half and half, salt and pepper, bring to simmer and let thicken for 4-5 minutes. Stir in tuna, frozen peas and drained noodles. Cook for 4 minutes, or until peas are warmed through. Top with parsley.

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