Skinny Tuna Pasta is an easy, weeknight dish made with canned tuna and fresh veggies in a light cream sauce. Use any noodles to make it allergy-friendly. Serve tuna pasta warm or chilled!
Skinny Tuna Pasta
Tuna pasta been a go-to recipe in our house for many years.
It’s quick, easy, and is a lighter version of a tuna casserole, made with a healthy dose of vegetables and a small amount of dairy.
Once you make it a time or two, you’ll probably feel the same way. It’s so easy, but it tastes like something you worked hard for!
I like to load up vegetables, when possible. For this recipe, I love the flavors and textures of carrots, green onions, portobello mushrooms, and sweet peas.
A whole-grain spaghetti noodle works very well for this recipe because it has added fiber and nutrients, and it holds up better during the simmering process.
We’re keeping it light with this sauce by using a 1% milk and pasta water, which adds starch to the sauce as a natural thickener.
Then, of course, there’s the tuna, which I like to use a water-packed tuna instead of oil-packed. However, either will work great for this recipe.
My favorite pasta sauce hack
As I mentioned above, the sauce in this recipe relies on one of my favorite kitchen hacks for cooking pasta.
Basically, we hold back some of the pasta water (after cooking it) to use as an ingredient in the sauce.
This helps knock down the dairy fat calories or oil ingredients found in white pasta sauces and casseroles that rely on heavy cream or cheese.
How to make tuna pasta
Step 1. Boil the pasta noodles to al dente. Then drain, but reserve 1 cup of pasta water to use in the sauce. Set the noodles aside to prepare the dish.
Step 2. Saute the carrots and green onions until tender.
Step 3. Add the portobello mushrooms
Step 4. Add the milk, pasta water, seasonings, and pasta. Then simmer to heat everything. Your tuna pasta will be ready to devour!
* see full recipe below
Tuna pasta ingredients
- whole-grain spaghetti
- extra virgin olive oil
- shredded carrots
- green onions
- sweet peas
- 1% milk
- Kosher salt and pepper
- chef’s knife
- cutting board
- 3.5 quart stainless sauce pot (to boil noodles)
- colander(to drain noodles)
- silicone tongs or rubber spatula (to stir things up)
- jumbo nonstick skillet (to sauté veggies)
- air-tight storage containers (for leftovers)
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Skinny Tuna Pasta
- Cook NOODLES according to package instructions until al dente (slightly undercooked, they’ll finish cooking later). Reserve 1 cup pasta water, divided in half and set aside. Be prepared to transfer cooked pasta to a colander; then cool-water rinse, drain and set aside.
- Heat OLIVE OIL in a large nonstick skillet over medium-high heat; add CARROTS and GREEN ONIONS; sauté until tender, stirring as needed (about 4 min).
- Add PORTOBELLO MUSHROOMS; sauté until slightly tender, stirring as needed (about 4 min).
- Gently fold in remaining ingredients: PEAS, TUNA, MILK, 1/2 of the RESERVED PASTA WATER, cooked NOODLES, SALT, and PEPPER.
- Reduce heat to LOW and simmer until liquids have cooked down into a light, creamy sauce; stirring as needed (about 5 min); add more pasta water, if needed to adjust consistency.
I originally published this recipe to amandascookin.com in Aug 2016.