1/2 pkt. dried ribbon pasta
400 ml can mushroom soup
1/3 cup parmesan cheese
1/2 cup tortilla chips
500 gm can of tuna
2 cups milk
1 chicken stock cube dissolved in 2 tbsp of water
1/4 cup dried peas
1 tsp chilli flakes
1 tsp onion flakes
In large inner pot, add pasta, stock cube, soup, chilli flakes, onion flakes and milk.
Cover with lid and bring to boil and simmer for 10 minutes.
Add tuna, peas and cheese, stir in gently, simmer for 15 minutes, with lid on.
Return inner pot to Ecopot, with lid on.
Cooking time 1 hour.
HINT … When serving garnish with olives, capers and a squeeze of lemon.