For His Master's Veneration: Pantry Pasta

Tuesday, August 29, 2017

Pantry Pasta

Master said it was time slave made some meals from stuff in the pantry. This is always an interesting challenge. One we all face nearly every evening, especially towards the end of the month.

Here is a different take on the old tuna casserole of the past. Red onion and lemon give it a whole new outlook. This makes plenty for bagging and freezing, even for taking to your neighbors.

Ingredients:

1 can tuna

½ red onion chopped

1 cup green peas

¼ package wide noodles

1.5 cups milk

2 Tbs butter

2 Tbs flour

½ tsp salt

Zest and juice from 1 lemon

Directions:

Chop the whole onion and place half in the freezer, it keeps just fine.

Heat the water for pasta and cook according to directions.

Zest the lemon and squeeze the juice into a small bowl.

In a sauce pan heat butter and add the chopped onion. Stir and cook for about 4 minutes or until starting to soften.

Add flour and stir into the onions. Pour in the milk and stir constantly until well mixed and thickens. (about 5 minutes) Stir in the lemon zest and juice.