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Ingredients:

1 tbsp butter
1/4 cup chopped onions
3 tbsp sliced garlic
1 tsp dried basil
1/2 cup quartered mushrooms
3 tbsp cubed red bell pepper
3 tbsp frozen peas
1 can tuna flakes in oil, drained and reserve oil
1/2 cup stock/water
1 tsp lemon rind
1 1/4 pack of ALASKA CRÉMA
salt and pepper

Procedure:

Heat tuna oil and butter in a pan; add in onions, garlic and basil and sauté for a few minutes.

Add in vegetables and cook until heated through. Blend in drained tuna flakes and stock. Bring to a quick a boil.

Add in Alaska Créma and rind and cook over low heat for 5 minutes or until vegetables are done.

Season with salt and pepper. Pour over pasta and top with parmesan cheese and serve with lemon wedges if desired.

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