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Sheep’s cheese and bell pepper parcels

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kikkoman

Ponzu Spaghetti with Tuna and Mushrooms

Ingredients for 4 portions Per portion: 2983 kJ / 712 kcal
500 g spaghetti Salt 1 tin of tuna in oil 240 g mixed mushrooms (e.g. shitake, king oyster, shimeji) 1 garlic clove 2 small onions 60 g rocket salad 1 small dried chilli pepper 2 tbsp. olive oil Freshly ground pepper 400g chopped tomatoes 200 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce Parmesan cheese

Ingredients for 4 portions

Per portion: 2983 kJ / 712 kcal

500 g spaghetti
Salt
1 tin of tuna in oil
240 g mixed mushrooms (e.g. shitake, king oyster, shimeji)
1 garlic clove
2 small onions
60 g rocket salad
1 small dried chilli pepper
2 tbsp. olive oil
Freshly ground pepper
400g chopped tomatoes
200 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce
Parmesan cheese

Preparation

Preparation time: 35 mins

Cook the spaghetti in boiling, salted water according to the pack instructions.
Drain the tuna, clean, trim and peel the mushrooms, cut the shitake and king oyster mushrooms into slices and detach the shimeji mushrooms from their stalks. Peel the garlic and onions and cut them into thin slices. Wash and trim the rocket. Soak the chilli pepper in water.

Fry the mushrooms and half the onions in 1 tbsp. oil, season with salt and pepper and remove from the pan. Add the remaining oil to the pan and fry the garlic and chilli pepper, the rest of the onions and the garlic. Add the tomatoes and Ponzu Sauce, bring to the boil, stir in the mushroom and onion mixture, tuna, spaghetti and rocket, and remove the chilli pepper. Serve the Ponzu Spaghetti topped with grated parmesan and a sprinkling of pepper.