Tuna Pasta with Mushrooms and Peas

Overhead photo of a skillet of pasta with peas mushrooms and tuna

5 from 1 vote

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!

Cook Time30

Total Time30

Course: Main Dish

Cuisine: American

Keyword: Comfort Food, mushrooms, Pasta, peas, tuna

Servings: servings

Calories: 677kcal

Author: MaryAnn Dwyer

Ingredients

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

Instructions

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.

Notes

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.

Nutrition