Tuna & Mushroom Taglitelle with Toasted Garlic Crumbs

Category: Quick and Easy Meals

Servings

4

Ingredients

140g/5oz fresh breadcrumbs 2 tbsp olive oil 2 cloves garlic, crushed 4 rounded tbsp chopped fresh parsley salt and pepper 40g/1½ oz butter or margarine 225g/8oz button mushrooms 3 level tbsp plain flour 425ml/3/4 pt) milk 3 tbsp grated parmesan cheese 280g/10oz spinach and egg tagliatelle 175g/6oz Gorgonzola cheese, diced 2 x 200g tins tuna in brine, drained Parmesan Cheese for sprinkling

Method

Pre-heat oven to 200C/400F/gas 6. Heat oil and fry breadcrumbs and garlic for 3-4 minutes until golden. Remove from heat and stir in parsley. Season. Melt butter or margarine. Halve mushrooms if large, add to pan and cook for 2-3 minutes. Season and stir in Parmesan cheese. Cook tagliatelle as directed on the packet. Drain and toss with breadcrumbs. Grease a 2.3 litre (4pt) ovenproof dish. Place pasta in dish. Flake tuna into chunks, and place in centre of dish. Scatter gorgonzola over the top. Pour over sauce and sprinkle with Parmesan cheese. Bake for 25 minutes until heated through and golden. Serve with a crisp green salad and Italian bread, for example, ciabatta. PER SERVING 852 Kcal, fat 35.4g, saturated fat 17.7g, salt 3.4g, carbohydrate 7.8g, fibre 2.7g