Zutaten für Creamy Tuna Fettuccini
- 2 (5 ounce) cans tuna, drained and flaked
- Fettuccine
- 2 tablespoons butter
- Olive Oil
- 2 cloves garlic, minced
- Fresh Mushrooms
- 1 cup sour cream
- 1/2 cup milk
- Parmesan Cheese
- 2 tablespoons chopped fresh parsley
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Zubereitung von Creamy Tuna Fettuccini
- Cook 1 pound fettuccine according to package directions. Drain and set aside.
- While pasta cooks, drain 2 (5 ounce) cans tuna and flake it with a fork.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat.
- Add 2 cloves minced garlic and 8 ounces sliced mushrooms. Sauté for 5-7 minutes, until mushrooms are softened and lightly browned.
- Reduce heat to low. Stir in 1 cup sour cream, 1/2 cup milk, and 1/2 cup grated Parmesan cheese. Cook until cheese is melted and sauce is smooth, stirring constantly.
- Gently fold in the flaked tuna. Heat through for 1-2 minutes.
- Add cooked fettuccine to the skillet and toss to coat evenly in the creamy sauce.
- Serve immediately, garnished with fresh parsley (approximately 2 tablespoons chopped).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
6g
Fat
95g
Carbs
15g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Main Dish Condiments Etc Side Dishes Eggs Dairy Pasta Seafood Vegetables American Easy European Kid Friendly Italian Polish Fish Cheese Stove Top Dietary One Dish Meal Low Sodium Comfort Food Californian Tuna Low In Something Pasta Rice And Grains Saltwater Fish Taste Mood Equipment
