This Tuna Pasta with Mushrooms and Peas is a Lenten favorite. It’s a tasty combination of canned tuna, fresh mushrooms and frozen peas all in a rich and creamy sauce with a hint of Dijon. It’s a super tasty pasta dish that’s a Fish Friday winner!
The Lenten season is winding down folks, but today I’m sharing a pasta dish that’s not only a winner for Fish Fridays during Lent, but for all year long, especially for the tuna lovers in the crowd!
SUPER Easy Tuna Pasta with Mushrooms and Peas
This Tuna Pasta with Mushrooms and Peas is a tasty combination of canned tuna, fresh mushrooms and frozen peas all in a rich and creamy sauce with a hint of Dijon. It’s one of my favorites.
Tuna Pasta with Mushrooms and Peas Ingredients
- garlic cloves
- all-purpose flour
- low-sodium chicken broth
- heavy cream
- Dijon mustard
- kosher salt and pepper
- red pepper flakes
- canned yellowfin or albacore tuna
- Parmesan cheese
First, you’ll sauté your mushrooms in a smidge of butter until they’re softened and lightly browned before adding your frozen peas. Next up will be to cook your pasta. While that’s cooking you’ll make your creamy sauce with some butter, flour and chicken broth before adding some heavy cream, Dijon and kosher salt and pepper to taste and perhaps a bit of red pepper flakes for heat. You choose.
Once your sauce thickens, you’ll add in your drained and flaked tuna, pasta and veggies. Give it all a toss and serve it up with some Parmesan cheese and dinner is served. Serve it with some crusty bread and a glass of wine and you’re set!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Tuna Pasta with Mushrooms and Peas
I used white button mushrooms for this recipe, but you can use whatever mushrooms are your favorite.
This recipe will work with canned yellowfin tuna or albacore tuna, slightly drained and flaked.
I used farfalle for this recipe, but any short or medium type of pasta will work, like maybe penne or Casarecce.
More Delicious Pasta Recipes for the Lenten Season to Enjoy
One Skillet Orzo with Sun-Dried Tomatoes and Spinach
Tuna Pasta with Mushrooms and PeasPrint Recipe Pin Recipe
- 6 Tbsp. butter, divided
- 12 oz. sliced white button mushrooms
- 1 1/2 cups frozen peas
- 4 cloves garlic, minced
- 1 lb. farfalle
- 3 Tbsp. all-purpose flour
- 2 cups low-sodium chicken broth
- 1 1/2 cups heavy cream
- 1 Tbsp. Dijon mustard
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1/4 tsp. red pepper flakes, if desired
- 3 4-oz. cans yellowfin or albacore tuna, drained and flaked
- Parmesan cheese, for serving, if desired
- Add 2 tbsp. butter to large skillet and melt over medium-high heat. Add 12 ounces sliced mushrooms and cook for 4-5 minutes until softened, stirring often. Reduce the temperature to medium and add the frozen peas and minced garlic and cook an additional 2-3 minutes. Remove the veggies with a slotted spoon to a bowl and set aside.
- In a large pot, cook pasta, al dente, according to package directions. While the pasta is cooking, melt 4 tbsp. butter in the large skillet over medium heat. Whisk in 3 tbsp. all-purpose flour and cook for one minute, stirring constantly. Slowly whisk in the chicken broth until smooth. Add heavy cream, Dijon mustard, kosher salt, pepper and ¼ tsp. red pepper flakes. Continue whisking until the sauce is smooth and begins to thicken, about 8 minutes. Add the tuna, veggies and drained pasta and toss until well combined. Remove from the heat. Serve with Parmesan cheese.
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