2 cloves garlic, minced
1/4 c peas, thawed, washed
5 – 7 medium size cup mushrooms, cut thinly
1 pkt of roasted beef slices, chopped finely
1 can of mushrooms soup
4 cubes of frozen spinach, thawed
1 pkt shredded ham
1/8 c of white wine vinegar
1 c of water from cooking the bucatini
200 – 250 g bucatini, cooked according to instruction, drain and set aside
Cook the bucatini as per instruction on packet and reserved 1 c of the water. Then heat oil in frying pan, add garlic fry till fragrant. Next add ham, roasted beef, fry for 7 minutes until cooked, add in spinach and fry further 3 minutes until softened.
Then add mushrooms, and season with salt and pepper. Pour the soup, water,and let it simmer about 5 minutes. Add the vinegar, and stir to mix well. Taste and season the sauce. Plate the cooked bucatini on to serving bowl; scoop 2-3 ladles of the sauce over it.