I borrowed this recipe from Megan at Food and Whine and renamed it to include the words "creamy, and cheesy" because this pasta dish is super duper creamy and cheesy, not to mention easy and yummy! With a whole can of cream of mushroom soup, a dollop of sour cream, and lots and lots of melted cheese, this pasta dish is my new favorite! I loved the crunch of the green onions and the subtle tuna flavor but I am going to keep playing with it and add in some different veggies next time instead of the red pepper, like some fresh mushrooms and diced tomatoes. Thanks to Megan for letting me take and take from her cooking repertoire!
Creamy, Cheesy Bow Tie Tuna Pasta
From Food and Whine
3 cups bow tie pasta
2 tablespoons olive oil
1 red pepper, chopped
1 garlic clove, crushed
1 can condensed cream of mushroom soup
1/4 cup light sour cream
1/4 cup freshly grated Parmesan cheese
1 cup freshly grated cheddar cheese
2 green onions, sliced
1 can flaked light tuna in water, drained
1 tablespoon fresh basil leaves, minced
Cook pasta according to package directions, until al dente. While the pasta is cooking, heat the olive oil in a nonstick skillet on medium heat. Add in the red pepper and garlic and saute for 3 minutes.
Add in the remaining ingredients.
Cook until sauce is bubbly and cheese is melted.
Remove from the heat and combine sauce with the pasta.
Garnish with minced basil.