Farfalle with a Creamy Tuna and Mushroom Sauce

I am a pasta fan and this is one of our favourite and easy to prepare pasta dishes...



Ingredients

500 g Farfalle
50 g butter
1 tablespoon olive oil (extra virgin)
1 onion
1 clove of fresh garlic
150 g fresh mushrooms
250 ml cream
400g tuna (canned)
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh flat parsley

Method

Boil the Farfalle in a large saucepan according to package instructions until al dente.
Melt butter in a pan, add some olive oil.
Peel the onion and dice.
Peel the garlic and chop finely.
Add the onion and garlic and fry until translucent.
Clean the mushrooms, do not wash and slice.
Add the mushrooms to the onions and garlic.
Increase the heat and let it fry for a while.
Add the the cream and let boil, until it has a slightly thicker consistency.
Drain the tuna.
Now add the lemon juice, tuna and parsley to the sauce and stir.
Season with salt and pepper.
Add the Farfalle to the pan and mix gently.
Serve on warmed plates.