4ozangel hair pasta noodlesreserve 1 cup pasta water, divided in half
2-3green onionschopped (about 1/4 cup)
1portobello mushroomthinly sliced
1-7ozcan Albacore tunadrained
1/2of the reserved pasta waterreserved from cooking pasta
1/2teaspoonturmeric powderoptional for color
black pepper to taste
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.
This recipe for Tuna Casserole Skillet was printed from AmandasCookin.com - https://amandascookin.com/tuna-casserole-skillet/ and can only be printed for education or personal use.