Creamy Tuna Pasta
Your favorite comfort food -- tuna casserole: reinvented! This creamy tuna pasta with peas is made in one skillet.
Total Time 30 minutes
Servings 3-4 servings
Ingredients
- 1/2 tablespoon olive oil
- 3 tablespoons butter
- 1/2 yellow onion, diced
- 1 can sliced mushrooms
- 1 clove minced garlic
- 1/2 tablespoon flour
- 1/2 cup + 1 tablespoon whole milk, separated
- 1 cup water
- 1 can chicken broth (low-sodium)
- 1/2 package (6 ounces) wide egg noodles
- 1 tablespoon Dijon mustard
- 1/4 tsp lemon pepper
- 1 tsp dried thyme
- 2 cans (5 ounces each) tuna
- 1/2 - 3/4 cup frozen peas
- Salt and pepper
- 1/2 cup freshly shredded colby jack cheese
- In a large nonstick pot add in the olive oil and butter. Turn the stove to medium-high heat and once the oil is shimmering, add in the onion and mushrooms. Sauté for a few minutes then remove with slotted spoon, leaving some smaller pieces in. Add minced garlic and stir until fragrant, about 30 seconds. Add flour and stir for a few minutes until bubbly and browned.
- Add in 1/2 cup of the milk, the water, broth, and uncooked pasta. Add some salt and pepper to taste (I use about 1 teaspoon salt and 1/2 teaspoon freshly cracked pepper). Lower the heat and bring the mixture to a simmer and cook, uncovered, stirring often until the pasta is al dente (according to package directions) The pasta will continue to cook a bit over the next few minutes so don’t overcook it here.
- Stir in the remaining 1 tablespoon milk, Dijon mustard, lemon pepper, and thyme. Add the drained tuna and mix gently until combined. Season with salt and pepper. Let the pasta rest for about 6-8 minutes. It will continue to thicken and get nice & creamy. Add freshly shredded cheddar cheese and fresh parsley as desired. Stir in the frozen peas. Enjoy immediately.
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