Skillet Tuna Pasta Recipe is a veggie-loaded tuna pasta that’s on the table in 30. This easy, canned tuna recipe uses spaghetti noodles, everyday vegetables, and a light cream sauce. Whole grain noodles add fiber and nutrition to this busy weeknight tuna pasta!
Skillet 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!
Tuna pasta ingredients
- whole-grain spaghetti
- extra virgin olive oil
- shredded carrots
- green onions
- sweet peas
- canned tuna
- 1% milk
- Kosher salt and pepper
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 calories and sodium found in classic tuna pasta sauce from canned cream of mushroom soup.
How to make tuna pasta
* see full recipe below
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!
- chef’s knife
- cutting board
- 3.5 quart stainless sauce pot (to boil noodles)
- colander (to drain noodles)
- silicone tongs or spatula (to stir things up)
- large nonstick skillet (to sauté veggies)
- air-tight storage containers (for leftovers)
Grab these easy 30-minute recipes
- Instant Pot Chicken Alfredo
- Lasagna Soup for Instant Pot or Stove
- Chicken Penne Alla Vodka [One Pot Pasta]
Skillet Tuna Pasta
- Cook PASTA according to package instructions. Reserve 1 cup pasta water, transfer cooked pasta to a colander, rinse with cool water, drain, and set aside.
- Meanwhile, 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 MUSHROOMS; sauté until tender, stirring as needed (2-3 min).
- Gently fold in PEAS, TUNA, ALMOND MILK, 1/2 of the RESERVED PASTA WATER, cooked PASTA, SALT, and PEPPER.
- Reduce heat to LOW and simmer (about 5 min) until liquids have cooked down into a light, creamy sauce, stirring as needed, adding more pasta water as needed to adjust consistency.