← All Recipes

Creamy Tuna Pasta

Pasta in a simple creamy sauce with tuna and peas. Cream of mushroom soup does double duty as the sauce — no need to make anything from scratch.

Nut-FreeEgg-Free Main Dish
Prep: 5 min Cook: 15 min Total: 20 min Servings: 4 Difficulty: Easy

Allergens: Contains Fish (tuna), Dairy (cream of mushroom soup), Gluten (pasta, soup thickener).

Ingredients

  • 1 lb pasta (any shape)
  • 1 can (10.5 oz) cream of mushroom soup
  • 2 cans (5 oz each) tuna, drained
  • 1 cup frozen or canned peas, drained if canned

Optional Extras

  • Salt and pepper
  • Garlic powder
  • Shredded cheese stirred in
  • Crushed crackers on top
  • A squeeze of lemon juice

Equipment

  • Large pot
  • Colander or strainer
  • Stirring spoon

Instructions

  1. Cook the pasta according to package directions. Before draining, scoop out about ½ cup of the starchy pasta water and set it aside. Drain the pasta.
  2. Return the pasta to the pot over low heat. Add the cream of mushroom soup (undiluted — straight from the can). Stir until the pasta is coated.
  3. Add the drained tuna and peas. Stir gently to combine.
  4. If the sauce is too thick, add a splash of the reserved pasta water to thin it out.
  5. Season with salt, pepper, or garlic powder. Serve warm.

Notes

  • Cream of chicken soup works as a substitute for cream of mushroom.
  • Canned chicken instead of tuna. Same method — drain and stir in.
  • Add corn instead of or in addition to peas for variety.
  • Bake it: Pour into a baking dish, top with cheese and crushed crackers, and bake at 350°F for 15 minutes for a tuna noodle casserole.
  • Leftovers: Reheat with a splash of milk or water to bring back the creaminess.