Tuna and Shimeji Mushroom Cream Pasta Recipe

Name: Tuna and Shimeji Mushroom Cream Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Spaghetti; 1/2 Onion; 1/2 bunch Spinach; 1 can Canned tuna; 1/2 packet Shimeji mushrooms; 200 ml Heavy cream; 100 ml Milk; 1 slightly less than 1 tablespoon Soup stock granules; 1 dash Salt; 1 dash Pepper; 1 dash Garlic powder; 1 Vegetable oil

Servings: persons

200 grams Spaghetti
1/2 Onion
1/2 bunch Spinach
1 can Canned tuna
1/2 packet Shimeji mushrooms
200 ml Heavy cream
100 ml Milk
1 slightly less than 1 tablespoon Soup stock granules
1 dash Salt
1 dash Pepper
1 dash Garlic powder
1 Vegetable oil

1
Boil the spaghetti for 1-2 minutes shorter than the designated cooking time.
2
Heat vegetable oil in a pan and stir fry the onion, spinach and shimeji mushrooms.
3
When the vegetables have wilted, add canned tuna after draining its oil and stir fry.
4
Add milk, heavy cream, and soup stock granules, and bring to a boil.
5
Drain the water from the cooked spaghetti well, and add.
6
Mix with the sauce.
7
Season with garlic powder, salt and pepper.
8
Enjoy!

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 200 grams Spaghetti, 1/2 Onion, 1/2 bunch Spinach, 1 can Canned tuna, and more.

Yes, Tuna and Shimeji Mushroom Cream Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna and Shimeji Mushroom Cream Pasta

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