Creamy Tuna and Mushroom Pasta

Cook the Pasta: Boil a large pot of salted water and cook the pasta al dente according to package instructions. Reserve some pasta water before draining.

Prepare the Sauce: In a large pan, melt the butter over medium heat. Add the crushed garlic and cook for 30 seconds, until fragrant.

Cook the Mushrooms: Add the sliced mushrooms to the pan and sauté for 3-4 minutes until the liquid from the mushrooms is mostly evaporated.

Make the Sauce: Stir in the tomato paste, then add the double cream. Cook for 1 minute, allowing the sauce to thicken.

Add Tuna and Parsley: Gently stir in the drained tuna and fresh parsley. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Finish and Serve: Season with lemon juice and grated Parmesan (if using). Adjust seasoning to taste and serve hot.

This creamy tuna and mushroom pasta is a quick, flavorful dish that’s sure to become a weeknight favorite. Enjoy!