Yield: 4 servings
Measure | Ingredient |
---|---|
250 grams | Pasta shells; (8oz) |
1 tablespoon | Oil |
1 large | Onion; chopped |
1 \N | Clove garlic; crushed |
250 grams | Mushrooms; thickly sliced |
\N \N | ; (8oz) |
25 grams | Flour; (1oz) |
1 \N | 400 gram can chopped tomatoes |
2 teaspoons | Dried basil |
1 teaspoon | Worcestershire sauce |
\N \N | Salt and freshly ground black pepper |
2 \N | 200 g cans tuna; drained |
Cook the pasta in boiling water for 10 minutes.
Meanwhile, heat the oil in a large saucepan, add the onion and garlic, cook gently for 4-5 minutes until soft. Add the mushrooms and flour, cook for a further 2 minutes.
Add the remaining ingredients and the cooked pasta shells and heat gently for 5 minutes.
Serve sprinkled with Parmesan cheese.
Converted by MC_Buster.
NOTES : A nice quick tuna pasta bake, a delicious lunch or supper.
Converted by MM_Buster v2.0l.