Leeks

Creamy pastas with tuna

Name: Creamy pastas with tuna
Prep time: 30 min
Cook time: 15 min
Yield: 4
Cuisine: Plats principaux
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

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Author: Les Cultures de chez nous

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Preparation 15

Baking 15

Portions 4

Freezing No

Budget

Ingredients Preparation

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