- 1 cup pasta of any type
- 1/2 cup butter
- 1/3 cup flour
- 1 tsp.thyme
- dash nutmeg
- 1 cup low sodium chicken broth
- 1 cup milk
- 1/2 cup white wine
- 1/2 tsp. salt
- 1/4 cup Parmesean cheese, grated
- 1 can (4 oz) mushrooms, drained or 3/4 lb fresh mushrooms, sliced, sauted.
- 2 cans (6 1/2 oz) tuna in water, drained
- 1 - 15 oz can asparagus spears cut into thirds
- 1 cup green onion, chopped
I am always on the lookout for good recipes that have ingredients that can be prepared from staples in my pantry. If you are like me, you always are running out of food in the freezer, fresh vegetables and really don’t want to make that trip to the grocery store. This is one of those recipes that I go to in that situation and I have to say is delicious.
- Start a large pot of water for your pasta. Add salt and 1 tsp. olive oil bring to boil, add pasta. Cook until “al dente”
- In a large non-stick skillet, melt the butter, add the flour and blend.
- Dump in the thyme, salt, and dash of nutmeg. Gradually add the chicken broth, milk and wine.
- Continue to cook and stir til the sauce boils and thickens.
- Now dump in the Parmesan cheese and cook just a little more.
- Add mushrooms, tuna, and green onions and heat thoroughly.
- Add pasta to sauce and gently mix together
- Toss in a greased casserole dish and sprinkle the cheese on top.
- Bake 350 degrees for 30 minutes.
Note: If you are out of green onions, substitute any type of onion, chives or use dried onion flakes or just don’t use, still delicious.