Tuna Pasta Bake
If there ever was a comfort food to end all comfort foods, then this is the one. Easy, quick and so, so fulfilling not to mention delicious.
Ingredients
- 300 g Gruyere
- 4 shallots diced
- 2 cloves garlic minced
- 4-6 large portobello mushrooms chopped
- olive oil for frying
- 100 ml vermouth
- 700 ml heavy cream
- sea salt to taste
- black pepper to taste
- 300 g tuna
- 400 g Pasta, Penne, Conchiglione, Farfalle or ?
- 100 g Grated Parmesan
Instructions
- grate the Gruyere
- dice the shallots
- cut and mince the garlic
- chop the portobello mushrooms
- add olive oil in a pan
- add the mushrooms until the moisture is released
- once ready take the mushrooms out in a bowl
- add olive oil in the pan
- add the onion
- add the garlic
- deglaze the pan with the vermouth
- once the alcohol is evaporated add the heavy cream and let it shimmer
- add the grated Gruyere
- add the tuna
- add the portobello mushrooms and let them shimmer
- in a heavily salted boiling water add the pasta and boil them for 3 minutes
- add the pasta in the sauce and stir it all around
- transfer everything in a pyrex and add the grated parmesan
- preheat the oven at 180℃/356℉ and cook for 10 minutes or until the cheese is golden and forms a crust
- ready to serve