Last night was not that different, except I did actually try to make the meal relatively healthy without sacrificing on either taste or speed. I had 2 episodes of Grey's to get through, so my mind was somewhere else - Seattle actually!
Tuna and Mushroom Pasta
500g Whole wheat Pasta twirls (cooked as per the box)
White Sauce
45 ml Butter
60 ml Flour
125ml Low fat milk
30ml French Mustard
Water from one of the tins of Tuna
"Juice" from the tinned Sweetcorn
Lots of Black pepper and salt if needed
Melt the butter, add the flour and "fry" for 2 mins.
Start adding the milk, stirring all the time so you don't get any lumps.
Add the rest on the liquid and cook slowly.
You might need more liquid if it looks too thick.
Add to the Sauce
Mushrooms cut in half (you can ad as many as you wish, I had half a punnet left from Sunday night)
1 410g Tin Sweetcorn Kernels (use the liquid in the white sauce)
2 tins Tuna in water (use the water from one of the tins in the white sauce)
Mix the mushrooms and sweetcorn into the sauce and cook until the mushrooms are soft.
Just before you serve, add the tuna and stir through until warmed. Don't mush the tuna, leave in bite size pieces.
At this stage you can also add some fresh basil leaves.
Add the sauce to the pasta and serve in large quantities.
I’m not saying my golf game went bad,but if I grew tomatoes, they’d come up sliced.
Rosemary Gough
2 comments:
Hi,
Saikat from BlogsJam here.
Wanted to email you, but could not locate your email address on the
blog. we have 2 cool widgets ( a slideshow widget and a content widget
) which can help enhance site interaction and reader's experience. pl contact me at saibose@gmail.com so that i can send you the slideshow widget for your blog.
thx-Saikat
I love pasta dishes like this - quick and delicious. And my kids never argue. I like to use freezer peas with mine because they cook so quickly and complement the sauce nicely.
Post a Comment