A simple and light first course, without butter, lactose, and gluten: chickpea and whole grain rice pasta with mixed mushrooms and tuna fillets in olive oil. Tasty and flavorful, to be prepared without cheese. It is possible to adapt the type of pasta and mushrooms according to taste or what is available in the pantry.
Wash and chop the shallot. Cook it in a pan with extra virgin olive oil and two tablespoons of hot water.
Clean the mushrooms, wash them and slice; add them to the shallot in the pan and cook over low heat.
When the mushrooms are almost cooked, add the tuna fillets and season briefly.
Boil the pasta al dente according to the cooking times indicated on the package.
Drain the pasta al dente and toss it in the pan with the mushroom and tuna condiment.
Serve with plenty of chopped parsley and pepper to taste.
Pan
Pot for pasta
Colander
Knife and cutting board
Italy
| Energy (kcal) | 251.2 |
| Carbohydrates (g) | 6.67 |
| of which Sugars (g) | 0.79 |
| Fat (g) | 24.17 |
| of which Saturates (g) | 3.48 |
| Protein (g) | 1.67 |
| Fiber (g) | 1.04 |
