Tis the week before pay day and all through the house people are checking their pockets for loose change to buy groceries. That is usually how it goes in my house anyway. I do try to budget throughout the month so that this doesn’t happen but something always comes up, a birthday, tickets to something I really want to see go on sale or I have a particularly delightful day at work and need to ease the pain with some wine in the evening. Budget blown.
For just such occasions I have a collection of dinners that are really cheap to make. They aren’t fancy and they may not be pretty but they get the job done and taste good .
This one is an old standby, originally made with tinned mushroom soup but here adapted for a gluten free diet.
- 250 grams GF pasta, something small like penne.
- 1 Tin of Tuna
- 170 grams / 6 oz mushrooms, most of a standard container if you don’t feel like weighing.
- 1 large onion or 4 shallots
- 4 cloves of garlic, chopped, crushed or grated
- Knob of butter and some olive oil, or you can use the oil from the tin of Tuna
- 300 ml milk
- 1 tablespoon of cornflour mixed with 2 tablespoons of cold water
- Salt & Pepper
- Boil the pasta in a large pot in plenty of salted water
- While the pasta is cooking heat the oil and butter in a pan over a medium heat
- Chop the onions or shallots and add to the pan, cook for a few minutes until softened.
- Slice the mushroom and add to the pan with the garlic.
- Cook until the mushrooms start to brown and soften, stirring every now and then to make sure they don’t stick and then add the 300ml of milk. Turn up the heat and when the milk has heated until small bubbles are forming at the edge of the pan add the cornflour and stir until the sauce has thickened until it coats the back of a spoon.
- Open and drain the tin of tuna, break the tuna into flakes with a fork and add to the sauce. Season with salt and pepper.
- When the pasta is cooked drain it and tip it back in the pot and then our over your tuna sauce and stir.
- Serve in a bowl with some grated parmesan or cheddar if that is what you have in the fridge.