The world according to Taquoriaan

This week I don’t have the time too cook everyday. So therefore I usually cook multiple meals in advance. Some of them I made up myself and they actually taste quite good. So here’s my white pasta sauce, for sometimes I’m bored with the red tomato sauces.

You’ll need:

• about 75 g (or 2.5 ounce) mushrooms
• 2 small cans (8 ounces) tuna, on water
• 400g (14 ounces) vegetables cut into pieces (e.g. yellow bell pepper, zuchini, yellow squash. Don’t use red bell pepper, tomatoes etc.)
• some spinach not too much. I use frozen spinach à la boursin (with cheese).
• cooking cream (prefferably the light variant)
• 1 baggie grated cheese (I use ‘pasta cheese’ which is a mix of different cheeses like emmentaler, gruyère, gouda etc.)
• herbs (parsley, celery, green bruschetta herbs). Bruschetta herbs are dry herbs. You can add water and olive oil to make a dipper. Usually it is put on bread which is roasted, but it tastes also fine in other Mediterranean dishes.
• salt and ground white pepper

This is how it’s made (basic recipe):

Heat olive oil in a frying pan and add the mushrooms. After that you add the herbs and the spinach and stir fry it for a while. Then add the tuna and stir fry. After that add the vegetables and keep stir frying. When the vegetables are ‘al dente’ (chewable) add the cream and cheese (whole bag). Wait until the cheese is melted and everything turned into a thick sauce. You can add salt and white ground pepper to taste.

Variations:

• add white wine for extra flavour
• use different kinds of cheeses (e.g. gorgonzola, mozarella)
• use different vegetables
• use bacon instead of tuna and add “spring onions” (I don’t know this is the correct translation, see link)
• use luncheon meat cut into small cubes instead of the tuna

You’ll be able to make your own dish, as you like it. The recipe shows the technique.

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