One thing I always have at home is canned Jolly mushrooms. I always get the small can of stems and pieces since I would normally just cook for myself of for me and mom. It’s one of the most convenient ingredients to keep stock of. When I feel in the mood for soup, usually when I have allergies or stuffy nose, I just make a garlic and mushroom clear soup with beef broth. Some times, chicken macaroni soup with carrots, cabbages, celery, mushrooms, chicken stock and evaporated milk.
Over the long weekend and being stuck at home to avoid traffic due to the rally, I ended up experimenting and playing around with whatever we had available in the refrigerator and cabinets for our meals. And here’s something I came yup with using fresh spinach, canned Jolly Mushrooms, canned Jolly mushroom soup used as my cream for the pasta, canned tuna and leftover whole wheat penne.
CREAMY MUSHROOM TUNA & SPINACH PASTA
Prep time: 5 mins
Cooking time: 10 mins
Yield: 2 pax
200g cooked penne
2 cloves garlic, chopped
1/4 small onion, chopped
1/2 can tuna
2 tbsp. Jolly mushrooms & pieces
1/2 can Jolly mushroom soup
1/2 cup water
Jolly canola oil
1. Saute garlic and onions in Jolly canola oil. Add Jolly mushrooms and tuna and mix.
2. Add Jolly Mushroom soup and water, let it simmer and mix.
3. Once the soup and water have been incorporated, add in the spinach and mix until it’s wilted.
4. Add the penne pasta, salt and pepper to taste.