Last week I didn’t have the time to cook every day. What I usually do when I see these periods coming is cooking in advance on a lazy Saturday afternoon and freeze the parts I want to use later. I also take the opportunity to finish all fresh stuff in my pantry to prevent it going bad in the week coming up. Sometimes I discover tasty combinations, and this white pasta sauce is one of them. It’s a nice variation on red pasta sauce, the kind predominantly used over here.
Ingredients:
- ± 75 grams / ± 2.5 oz. mushrooms (sliced)
- 2 small tins of tuna (on water)
- 400 grams / ± 1 lb. mixed Italian vegetables (cut in pieces)
- a couple of cubes frozen spinach (I use a kind which has cream cheese added to it)
- cooking cream (preferably soy-based, because that’s lighter)
- 1 bag grated cheese (I use the generic pasta cheese, a mix of Emmentaler, gruyere, cheddar, etc.)
- a piece of spicy blue-veined cheese like Gorgonzola
- herbs (parsley, celery, green bruschetta herbs)
- salt
- ground white pepper
- a dash of white wine
- a small piece of butter
Directions:
Heat the butter in a sauce pan and add the sliced mushrooms. Cover them in butter while frying them, it will prevent them getting brown. Stir-fry for about 2 minutes, until they softened up. Add the spinach cubes and the herbs, keep stirring. Add the vegetables and lower the fire. When the veggies are about done, add the tuna, the cream and the cheese, heat it through and keep it simmering for about 5 minutes. At the very end add wine, salt and pepper to taste. Your sauce is ready. You can also make it a bit thicker and add béchamel sauce and use it as a sauce for lasagne.
Variance:
- use fried bacon instead of tuna and add spring onions
- use spam instead of tuna.
Popularity: 1%
1 tin chickpeas (400 grams / ± 11-12 oz.)
