This creamy tuna and mushroom pasta is a quick and comforting dish that you can have on the table in just 20 minutes. It's a simple meal that your family will love, made with just a handful of staple ingredients.
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I always have at least a couple of tuna tins in my pantry because I like to use them in lots of things (even on a pizza!)
And since we also love all things mushroom in our house, this creamy tuna mushroom pasta was bound to happen.
It's the perfect easy dinner for those nights when you want something that tastes great but don't have time for anything complicated.
You can even jazz it up a bit by adding some lemon juice and grated Parmesan to make it feel more special.
The tuna and mushroom pasta tastes incredible with just tuna, mushrooms and cream, though. I also add a tablespoon of tomato paste because I love the rose pasta sauce that results in combination with the cream.
However, feel free to skip it if you want your sauce to be white instead.
What kind of tuna is good for this pasta?
Canned tuna in oil is best for this pasta dish. Make sure you drain it well before adding it to the sauce.
Don't use tuna in spring water because the flavour won't be the same and the pasta will be rather bland.
Use tuna chunks instead of tuna flakes so you can still feel it in the pasta. Albacore tuna is a perfect option here, but I've made this pasta with regular tuna chunks lots of time and it's still incredible.
How to make tuna and mushroom pasta?
Boil a large pot of water, salt it generously, and cook the pasta al dente according to package instructions. Reserve some pasta water before draining.
Meanwhile, melt the butter in a large pan, then add the crushed garlic and cook for 30 seconds on medium heat, careful not to burn it.
Add the mushrooms to the pan and saute for 3-4 minutes until there's very little liquid left. Stir in the tomato paste, then the double cream. Cook for a minute until the sauce bubbles.
Add the tuna and parsley and stir gently to combine, careful not to turn the tuna into mush. Sprinkle the lemon juice and Parmesan if using and season to taste.
Recipe notes and tips
- I used penne pasta for this recipe, but any pasta shape, short or long, would be just perfect. You can also try spaghetti or linguine if you want.
- Taste the pasta before seasoning because it may already be salty enough from the tuna, pasta water and Parmesan.
- I like to grind some black pepper right on the individual bowls right before serving the pasta.
If you liked this creamy tuna mushroom pasta recipe, you might also like:
One-Pot Gorgonzola, Walnut and Spinach Pasta (Pasta Gorgonzola e Noci)
Creamy Lemon Salmon and Dill Pasta
15-Minute Creamy Boursin Pasta with Artichokes
Easiest Ever Creamy Prawn Linguine (Linguine con Gamberi)
Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Creamy Tuna and Mushroom Pasta
This creamy tuna and mushroom pasta is a quick and comforting dish that you can have on the table in just 20 minutes. It's a simple meal that your family will love, made with just a handful of staple ingredients.
Ingredients
- 250 g (9 oz) pasta
- 20 g (1 ½ tablespoon) unsalted butter
- 2 garlic cloves, crushed
- 200 g (½ lb) closed cup (cremini) mushrooms, sliced
- 1 tablespoon tomato paste
- 175 ml (1 cup) double cream
- 200 g (7 oz) canned tuna in oil, drained
- 1 tablespoon fresh parsley, chopped
- Juice of half a lemon (optional)
- 30 g (⅓ cup) grated Parmesan (optional)
Instructions
- Boil a large pot of water, salt it generously, and cook the pasta al dente according to package instructions. Reserve some pasta water before draining.
- Meanwhile, melt the butter in a large pan, then add the crushed garlic and cook for 30 seconds on medium heat, careful not to burn it.
- Add the mushrooms to the pan and saute for 3-4 minutes until there's very little liquid left. Stir in the tomato paste, then the double cream. Cook for a minute until the sauce bubbles.
- Add the tuna and parsley and stir gently to combine, careful not to turn the tuna into mush. Use some of the reserved pasta water if the sauce looks too thick. Sprinkle the lemon juice and Parmesan if using and season to taste.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 435Total Fat: 25gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 69mgSodium: 394mgCarbohydrates: 31gFiber: 2gSugar: 9gProtein: 22g
Nutritional information is an estimate provided by an online nutrition calculator.
John Fletcher says
As a bloke temporarily home alone, I very much enjoyed this. It really was easy, even for me! But I was confused by the instruction to reserve some pasta water. Why? I ended up just chucking it away.
Alice says
Hi John, I'm glad you enjoyed the recipe. The pasta water is just in case the sauce ends up too thick. It has lots of starch in it so it will contribute to the creaminess of the sauce but you don't need to use it if you like the consistency to start with.
Lorna Hubbell Rahanian says
Excellent Dear! Instead of cream I used a cornstarch slurry-overall very tasty and above all-quick and easy! Thanks. It is hard to get tomato paste where I live-so a splash of tomato puree worked well.
Jen Vinuya says
It was a huge hit at my house last night! Can't wait to make it again!
Debra says
Quick and easy for sure. THank you for a wonderful weeknight meal.