Mushroom and Tuna Spaghetti
- 115 g spaghetti
- For the Sauce:
- 1 T olive oil
- 1 cloves garlic (chopped)
- 90 g mushrooms (sliced)
- 1/2 c peas
- 100 g canned tuna (drained)
- 200 mL creme fraiche (or sour cream)
- 1 T lemon juice
Cook the spaghetti in a large pan of salted boiling water for 7 minutes, or until just tender.
Meanwhile, make the sauce. Heat the oil in a pan, then fry the garlic and mushrooms over a high heat for about 3 minutes, until the mushrooms start to soften. Add the peas and cook for a further 2 minutes, stirring. Flake the tuna into the pan, then add the creme fraiche and lemon juice, and season. Heat through gently.
Drain the pasta and return to the pan. Stir in the sauce and mix well. Serve on warmed plates with a grinding of pepper.
SJ Note 5 Oct 2009: This was good! A great meal with pantry staples. I've altered it so that it has more sauce and less noodles for next time.