Prep time: 5 minutes
Cook time: 35 to 40 minutes
Serves 4 to 6
Great for: family meal
Wine suggestion: Anything goes—the bigger the pour, the better
5 cups fusilli pasta
3 tablespoon butter
2 cups fresh mushrooms, sliced (porcini, cèpes,
white, or a combination)
1 (10.75 ounce can) velouté forestièr (creamy forest mushroom soup)
1 cup crème fraîche or sour cream
1½ cups peas, frozen
2 (6-ounce) cans tuna, drained
¾ cup cheese, shredded swiss or gruyère
3 healthy pinches herbes de Provence
4 to 5 tablespoons panko or breadcrumbs
1/8 cup parsley, chopped, for garnish
Salt and freshly ground black pepper, to taste
Preheat the oven to 400°F. Cook the pasta according to package
instructions. Melt 1 tablespoon of the butter in a pan. Cook the mushrooms
until tender, about 4 to 5 minutes, and set aside. Once the pasta is cooked,
drain. In an oven-safe 9x12 casserole dish, combine the pasta, soup, crème fraîche, peas, mushrooms, tuna, and noodles. Season
with herbes de Provence and salt and pepper. Sprinkle the
cheese on top. Bake for 20 minutes until hot and bubbling. In a small bowl, mix
the panko (or breadcrumbs) and 2 tablespoons butter. Sprinkle the dish with the
panko mixture and bake for another 5 minutes. Garnish with parsley. Serve with
a crisp green salad with balsamic vinaigrette.
Bon app! And bisous!
