Farfalle with Tuna and Rosemary Mushroom Sauce

Ingredients for Farfalle with Tuna and Rosemary Mushroom Sauce

• 230g whole-wheat farfalle

• 1 tablespoon olive oil

• 2 anchovies, chopped

• 1 tablespoon chopped fresh rosemary

• 275g (about 325g ) sliced baby portobello mushrooms

• 6 spring onions, chopped

• 120ml dry white wine

• 1 can (140g) chunk light tuna in oil, drained

• 2 tablespoons chopped fresh parsley

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 spring onions; 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.