Cooked penne pasta mixed in a creamy tuna sauce with mushrooms, topped with grated parmesan cheese. Filipinos would fondly call this tuna carbonara.Penne is from the word “pen”, and gets its name from its pen-like shape, which is the cylindrical shape with angled edges. —Mr. Hugh's Kitchen
Prepare all the ingredients. Mince the garlic and finely dice the onion, set aside. Drain water from canned mushrooms. Open the all-purpose cream packs, and set aside ½ cup evaporated milk. Open canned tuna. It’s important that all ingredients are ready before you begin, since this is a quick recipe, and we do not want to overcook the cream.
Cook penne pasta. Boil a pot of water with salt for at least 2 minutes. Add the penne pasta, and cook according to packaging instructions which is usually 8-10 minutes, or to your preferred doneness. Drain and set aside.
Cook the creamy tuna sauce. In a pan, sauté onions and garlic until onions are translucent and soft. Add the drained mushrooms, and sprinkle with salt with pepper. Cook until mushrooms shrink in size, which should take about 3-5 minutes under medium heat. Add the canned tuna, and mix well. Add the butter and let it melt away into the sauce. Add the all-purpose cream and evaporated milk. Mix well until the sauce is well-blended.
Mix the sauce and pasta, until all the pasta is coated with the sauce.
Add cheese. Transfer into a serving dish while it’s hot, and grate some Monterey Jack and parmesan cheese.
Serve and enjoy! You can also refrigerate or freeze some, and just reheat when ready to be consumed. Make sure to let it cool down before covering or putting inside the fridge.