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 pastas al dente. Drain.
- Mince leek and dice pepper.
- In a large pan, heat canola oil at medium heat. Cook leek and pepper for 3 to 4 minutes while stirring from time to time.
- Add chicken broth and cream cheese. Stir till cheese melt completely.
- Dilute cornstarch in a bit of water. Add to the sauce, and let boil 30 seconds to thicker the sauce.
- Add tune and pastas to sauce. Salt and pepper. Stir.
- Divide onto plates and garnish with chopped parsley.
