CREAMY TUNA AND MUSHROOM PASTA
MAGNOLIA GOLD BUTTER UNSALTED
sliced button mushrooms
1 (298 g)
cream of mushroom soup
MAGNOLIA FRESH MILK
1 (185 g)
SAN MIGUEL DEL MAR TUNA CHUNKS IN OIL
chopped dill leaves (optional)
spaghetti noodles, cooked according to package directions
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
Substitute dill leaves with chopped parsley or basil leaves.
Add sliced black olives for flavor boost.
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