Vegeroni with fresh mushroom and parsley

Okay, here as promise, the recipe of my little invention.

1.Boil the Vegeroni according to the time indicated on the package, remember to add some salt when boiling, then drain the Vegeroni dry, if you don’t want them to stick together, you can apply some extra virgin olive oil.

2.Finely cut the Italian Parsley.

3.Cut the White button mushroom into slices and marinate with the parsley. Then sauté with cooking oil until the mushroom turn soft.

4.Add the tuna into the mushroom. Sauté a bit.

5.Then add the pasta tomato puree, Prego is always my first choice, never turn wrong with it. When the sauce is done, add in the Vegeroni.

6.add some black peppers on it, hola, you are done.