Bring enough water to a boil to cover the pasta while cooking, add garlic, salt, bay leaves, and two tablespoons of butter. Let it boil for the first time, then add the pasta and cook for 10-15 minutes. Remove, drain, and set aside.
Chop the mushrooms and carrots into cubes, in a skillet melt one tablespoon of butter and start frying the carrots until they are soft, add the mushrooms, remove from heat until both vegetables are well cooked.
Mix the pasta with the vegetables, open the cans of tuna, and mix well as well.
Sauce:
In a pot, heat butter, add the can of pasta sauce, let it boil for the first time stirring occasionally so that the sauce does not stick. Season with basil to taste, add pepper. Cut the Manchego cheese into cubes and gradually incorporate it into the sauce until well mixed. Remove.
Add the sauce to the pasta. Stir until all the pasta and vegetables are coated in our sauce.
Top with grated Parmesan cheese to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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