It's Sunday, my cupboards are nearly empty and the corner shop is shut. So I routed around the kitchen to she what I could put together to make a decent lunch.
This dish is really easy and pretty quick to make as it needs nearly no preparation.
Ingredients
100g Pasta
1 can of condensed cream of mushroom soup
A handful of chopped mushroom
A small bit of garlic (any form is ok, paste, roasted flake or fresh cloves)
Two splashes of white wine
Mixed herbs
As much or as little cheese as you want
How to make it
1. Start cooking your pasta which ever way you prefer; I usual cook on the hob with (obviously) boiling water, a splash of olive oil and a pinch of salt.
This dish is really easy and pretty quick to make as it needs nearly no preparation.
Ingredients
100g Pasta
1 can of condensed cream of mushroom soup
A handful of chopped mushroom
A small bit of garlic (any form is ok, paste, roasted flake or fresh cloves)
Two splashes of white wine
Mixed herbs
As much or as little cheese as you want
How to make it
1. Start cooking your pasta which ever way you prefer; I usual cook on the hob with (obviously) boiling water, a splash of olive oil and a pinch of salt.
2. Fry the mushrooms and add garlic once they start to brown.
3. Once all the mushrooms are brown lower the heat and stir in the condensed soup. DON’T NOT FOLLOW THE INSTRUCTIONS ON THE TIN TELLING YOU TO ADD WATER!
4. Add your white wine and herb and continue stirring until the sauce looses all the lumps.
5. Drain pasta, and top with sauce, cheese and another sprinkle of herbs.
6. If you’re lucky enough to have ham or bacon in your fridge you can always add it to give your meal some more flavour.
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