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.
Time
20 min
Difficulty
Easy
Serves
4
Ingredients 4 items
- 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: 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
Allergens: Contains Fish (tuna), Dairy (cream of mushroom soup), Gluten (pasta, soup thickener).
Instructions
- 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.
- 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.
- Add the drained tuna and peas. Stir gently to combine.
- If the sauce is too thick, add a splash of the reserved pasta water to thin it out.
- Season with salt, pepper, or garlic powder. Serve warm.
notes & tips
- 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.