Tuna Casserole Skillet
Servings: 4 -5
Ingredients
- 4 oz angel hair pasta noodles reserve 1 cup pasta water, divided in half
- 2 tablespoons olive oil
- 1 cup carrots shredded
- 2-3 green onions chopped (about 1/4 cup)
- 1 portobello mushroom thinly sliced
- 1 cup frozen peas thawed
- 1-7 oz can Albacore tuna drained
- ½ cup 1% milk
- ½ of the reserved pasta water reserved from cooking pasta
- ½ teaspoon turmeric powder optional for color
- ½ teaspoon salt
- 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.
