Farfalle with Tuna and Rosemary Mushroom Sauce
A delicious pasta dish combining whole-wheat farfalle with meaty portobello mushrooms, tuna, and fresh herbs in a white wine sauce. The anchovies add a subtle depth of flavor while fresh rosemary and parsley bring brightness to this Mediterranean-inspired meal.
Ingredients
- •½ pound whole-wheat farfalle
- •1 tablespoon olive oil
- •2 piece anchovies
- •1 tablespoon fresh rosemary
- •10 ounces baby portobello mushrooms
- •6 piece scallions
- •½ cup dry white wine
- •1 can chunk light tuna in oil
- •2 tablespoons fresh parsley
Cooking Instructions
- 1.
Cook pasta as directed on package; drain and set aside. In a large sauté pan, heat oil over medium-high heat. Cook anchovies with rosemary, stirring, until anchovies dissolve, 2 minutes. Add mushrooms and scallions; cook, stirring frequently, until mushrooms brown, 4 to 5 minutes. Stir in wine; cook until liquid is syrupy, 1 to 2 minutes. Stir in and break up tuna, 1 minute. Add pasta and stir to combine; cook until just heated through, 1 to 2 minutes. Stir in parsley; serve immediately.
20 min
