Creamy Tuna Pasta with Mushroom Sauce

This creamy tuna pasta combines traditional Italian flavors with a touch of creativity through the addition of sautéed mushrooms and a hint of lemon zest. The dish is rich and comforting, featuring tender pasta enveloped in a luscious sauce that balances the umami of the tuna with the earthiness of mushrooms. It's a perfect weeknight dinner that is both satisfying and easy to prepare, meeting the needs of a pescatarian diet.

Ingredients:

• 8 oz (225 g) pasta (e.g., fusilli or penne)
• 1 can (5 oz) tuna in olive oil, drained and flaked
• 1 cup (240 ml) cream
• 1 cup (150 g) mushrooms, sliced (e.g., cremini or button)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Parmesan cheese, grated (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are tender, about 5-7 minutes.
4. Stir in the cream, lemon juice, and lemon zest. Allow the sauce to simmer for about 3 minutes until slightly thickened.
5. Add the flaked tuna to the skillet, gently folding it into the sauce. Cook for an additional 2-3 minutes to heat through.
6. Combine the cooked pasta with the sauce, mixing until well coated. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.