Ingredients
- 6 ounces tuna, undrained (1 can)
- 1/4 cup roasted red pepper, minced
- 4 Crimini mushrooms, sliced
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/1/2 cups white sauce
- 1 ounce parmesan cheese
- 1/8 teaspoon nutmeg
- 8 ounces dry pappardelle noodles
- Topping
- 1/2 cup plain bread crumbs
- 1 1/2 tablespoons olive oil
- 2 tablespoons fresh parsley, minced
How to Make
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Step 1: Make the white sauce adding Parmesan and nutmeg and then add the tuna, minced roasted red pepper.
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Step 2: Saute the mushrooms in butter until softened.
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Step 3: Add to the sauce.
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Step 4: Meanwhile, boil the pappardelle noodles in a large pan until al dente.
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Step 5: Drain.
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Step 6: Add the sauce.
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Step 7: While the pasta is cooking, put the olive oil in a small saute pan that you cooked mushrooms in.
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Step 8: Toss in the bread crumbs.
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Step 9: Saute the crumbs until they take on a deep tan color.
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Step 10: Take off heat immediately.
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Step 11: Put a portion of the pappardelle and tonno/vegetable cream mixture in a pasta bowl, sprinkle with toasted bread crumbs, and add some minced parsley to it.
We hope you enjoy this recipe!
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