Ingredients
- 220 gr. pasta
- 2 tbsp butter
- 450 gr. sliced mushrooms
- 5 cloves garlic, melted or finely chopped
- 1 tbsp fresh chopped rosemary
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup tea cream (optional)
- 1/2 cup teaspoon grated parmesan
- 1 small lemon, zest and juice
- 2 large handfuls of fresh baby spinach
- 2 cans of tuna, drained
- Salt and freshly ground black pepper
Implementation
step 1
Cook the pasta al dente and keep 1 cup of their water.
step 2
Meanwhile, melt the butter in a large non-stick pan over medium-high heat. Add the mushrooms and sauté for 6 to 8 minutes, stirring every about 2 minutes, until golden brown.
step 3
Add the garlic, rosemary and crushed red pepper flakes and sauté for another 2 minutes, stirring often.
step 4
Add the sour cream, parmesan, lemon juice and zest and 1/4 cup of the pasta water and mix well.
step 5
Put the baby spinach and canned tuna in the pan, as well as the pasta and mix gently until the spinach begins to wither.
step 6
Season to taste and serve garnished with extra parmesan and freshly ground black pepper.