Tuna Pasta Recipe

Tuna pasta in a skillet with peas and cheese, creating a savory and hearty meal.

4.92 from 24 votes

This cheesy Tuna Pasta Recipe with peas is ready in 30 minutes or less! Made in one pan, it’s packed with creamy, cheesy goodness and tender peas—the perfect weeknight meal when you want something quick, easy, and totally satisfying.

Prep Time7

Cook Time15

Total Time22

Course: Dinner

Cuisine: American

Keyword: tuna pasta, tuna pasta recipe

Servings: servings

Author: Chelsea Lords

Cost: $8.76

Equipment

Large 10-inch pan nonstick, with fitted lid

Ingredients

2 cups miniature penne pasta see note 1
1 (5-ounce) can tuna in olive oil
2 cups whole milk see note 2
1 cup water
4 tablespoons unsalted butter
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon roasted garlic powder
2 cups sharp Cheddar cheese see note 3
1/2 cup frozen peas
Salt and pepper
fresh flat-leaf parsley chopped, optional
Hot sauce optional

US - Metric

Instructions

Open the tuna and drain thoroughly. Fluff with a fork and set aside.
In a large 10-inch nonstick pan (3-quart; 2.8-liter), pour in 2 cups uncooked pasta, drained tuna, milk, water, butter, mustard powder, paprika, and garlic powder. Add salt and pepper to taste; I add 1 teaspoon salt and 1/4 teaspoon pepper.
Bring to a boil over high heat, stir, then cover with lid. Reduce heat to low or just a few notches above low to keep the mixture lightly bubbling but not at a rolling boil.
Allow to simmer until pasta is completely cooked and the liquid has evaporated (about 10–15 minutes, depending on your stovetop heat; check at 10 minutes). During the cooking time, stir the ingredients every 5–7 minutes to keep pasta from sticking to the bottom. While pasta is simmering, grate the cheese.
Once the liquid is absorbed, remove from heat. Stir in grated cheese until melted. Once melted, add in frozen peas and stir to warm through.
Add salt and pepper to taste as well as any other additional seasonings (more garlic powder, paprika, etc.). Enjoy while hot. If desired, garnish individual serves with freshly chopped parsley and/or a drizzle of hot sauce.

Notes

Note 1: Check the cooking directions and make sure the pasta you use can be cooked in 6–8 minutes.

Note 2: Skim milk, soy milk, almond milk, etc. were not successful in my recipe testing. Regular dairy milk needs to be used here; I recommend whole milk, but 1% or 2% will work (not skim).

Note 3: Cheese is a big part of this dish, so choose a very flavorful cheese you love. I use and recommend sharp or extra-sharp Cheddar cheese. I recommend freshly grated, as the bagged cheeses can create a waxy texture when melted.

Storage: Let leftovers cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or milk to keep the sauce creamy.

Nutrition