Creamy Tuna and Mushroom Pasta is a quick and easy, hearty dish with canned tuna, packed with goodies and coated in a delicious sauce.
Comfort food, healthy food, definite diet-buster, winning dinner or snack every day, and is the perfect food this lent season.
CREAMY TUNA AND MUSHROOM PASTA
Ingredients:
1/4 |
cup |
MAGNOLIA GOLD BUTTER UNSALTED |
2 |
tbsp |
minced onion |
1/2 |
cup |
sliced button mushrooms |
1 (298 g) |
can |
cream of mushroom soup |
2 |
cups |
MAGNOLIA FRESH MILK |
1 (185 g) |
can |
SAN MIGUEL DEL MAR TUNA CHUNKS IN OIL |
1 |
tbsp |
chopped dill leaves (optional) |
1/4 |
kg |
spaghetti noodles, cooked according to
package directions |
Procedure:
- In a saucepan over medium heat,
melt butter and sauté onion and mushrooms.
- Add cream of mushroom and milk.
Mix until lump-free and cook for 5 minutes.
- Stir in tuna and dill, and simmer until sauce thickens, stirring occasionally.
- Toss pasta into the sauce.
Makes
6 servings.
Yield: 6 cups
Tip/s:
- Substitute dill leaves with
chopped parsley or basil leaves.
- Add sliced black olives for
flavor boost.