Creamy pastas with tuna
15
15
4
No
Ingredients
- 350 g (about 3/4 pound) of farfalles
- 1 leek
- 1 red pepper
- 250 ml (1 cup) of chicken broth
- 180 g (about 1/3 pound) of cream cheese
- 2 tuna cans of 170 g each, drained
- 15 ml (1 tablespoon) of canola oil
- 10 ml (2 teaspoons) of cornstarch
- Salt and pepper up to taste
- 45 ml (3 tablespoons) of chopped parsley
Preparation
Side-by-side mode
- In a large casserole filled with salted boiling water, cook pasta al dente. Drain.
- Mince leek and dice pepper.
- In a large pan, heat canola oil at medium heat. Cook the leek and pepper for 3 to 4 minutes, stirring from time to time.
- Add chicken broth and cream cheese. Stir till the cheese melts completely.
- Dilute cornstarch in a bit of water. Add it to the sauce, and let it boil for 30 seconds to thicken it.
- Add the tuna and pasta to the sauce. Salt and pepper. Stir.
- Divide onto plates and garnish with chopped parsley.
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