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From 20-Minute Canned Salmon Pasta.


Ingredients:
1 small tin salmon, drained
1 serve Spaghetti
2-4 mushrooms, sliced
Garlic Oil
Handful of spinach
3 Tb of that quasi baba ganoush in my last post

Method:
Start cooking the spaghetti.

Fry the mushrooms in a little garlic oil for a few minutes until cooked. Add the spinach and some salt and pepper, put a lid over the top and steam over a low heat for a few minutes until the spinach is cooked.

Mix in the baba ganoush, then gently fold in the salmon and cooked spaghetti and serve. The recipe suggested adding some of the pasta water to thicken it but I always forget to do that.

I actually fried up some leftover roasted mushrooms when I cooked this but am pretty sure fresh mushrooms would end up tasting similar.

ALTERNATE: Replace baba ganoush with a teaspoon tahini, a teaspoon garlic oil, some dried basil, two good shakes of citric acid. Fry the mushrooms in the garlic oil, add the citric acid early so it dissolves.
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Recipes by sqbr

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