Mushroom and Tuna Pasta

Canned fish such as salmon and tuna are great storecupboard standbys. Here tuna is combined with sliced mushrooms, pasta, Mascarpone cheese and stock. As the pasta cooks, it soaks up some of the liquid to make a rich, creamy sauce.

Serves 1

50 g/2 oz/¼ cup Mascarpone cheese
1 small garlic clove, crushed, or 2.5 ml/½ tsp garlic purée (paste)
A pinch of dried mixed herbs
200 ml/7 fl oz/scant 1 cup very hot (not boiling) vegetable stock
75 g/3 oz fresh or frozen sliced mushrooms
200 g/7 oz/small can of tuna, drained and flaked
50 g/2 oz dried pasta shapes
Salt and freshly ground black pepper

1. Put the Mascarpone, garlic and mixed herbs in the ceramic cooking pot. Gradually stir in the stock, a little at a time, until well blended.
2. Add the mushrooms, tuna and pasta, season with salt and pepper and stir gently until thoroughly mixed. Cover with the lid and switch on the slow cooker to Auto or High.
3. Cook for ¾-1 hour or until the pasta is cooked and the sauce is thick and creamy. Serve with a tomato and cucumber salad.

Cook's tips
Mascarpone is an Italian soft cream cheese with a silky smooth texture and a light creamy taste. Ordinary full-fat cream cheese may be used instead, if preferred, but don't use a low-fat version as it will separate during cooking.
A small can of salmon may be substituted for the tuna or, for a vegetarian version, omit the fish and stir in 15 ml/1 tbsp each of thawed frozen peas, sweetcorn and mixed sliced (bell) peppers.

---