This dish won’t weigh you down with its modest use of 1% milk and plenty of vegetables. Make it healthier with whole grain noodles…serve it warm or cold.
4ozangel hair pasta noodlesreserve 1 cup pasta water, divided in half
2tablespoonsolive oil
1cupcarrotsshredded
2-3green onionschopped (about 1/4 cup)
1portobello mushroomthinly sliced
1cupfrozen peasthawed
1-7ozcan Albacore tunadrained
1/2cup1% milk
1/2of the reserved pasta waterreserved from cooking pasta
1/2teaspoonturmeric powderoptional for color
1/2teaspoonsalt
black pepper to taste
Instructions
Follow package instructions and boil pasta noodles until al dente (slightly undercooked, they’ll finish cooking later). Be prepared to transfer cooked pasta to a colander; then cool-water rinse, drain, and set aside.
While pasta is underway, gather and prep other ingredients for cooking.
When ready, place a large, nonstick skillet over medium heat; heat olive oil until shimmering (about 2 min); add carrots and green onions; sauté until slightly translucent, stirring as needed (about 4 minutes).
Add portobello mushrooms; sauté until lightly tender, stirring as needed (about 4 minutes).
Gently fold in remaining ingredients: peas, tuna, milk, 1/2 cup pasta water, pasta noodles, turmeric powder, salt, and pepper.
Reduce heat to LOW and simmer until liquids have cooked down to create a light, creamy sauce; stirring as needed (about 5 minutes); add more pasta water, if needed to adjust consistency.