Tuna & Mushroom Pasta

Bee's Baking - Tuna & Mushroom PastaAdapted from Healthy Dinner Recipes


375g pasta (dry weight, penne used here)
400g tinned tuna (drained weight)
2 small onions (or 1 large)
2 cloves garlic, minced (~10g)
225g button mushrooms, sliced
100g cherry tomatoes, halved/quartered
375ml (1 can) evaporated milk
20g seeded mustard
¼ cup flat-leaf parsley, chopped
80g cheddar cheese (reduced-fat was used)
25g Parmesan cheese, to serve (double if making into a pasta bake)
Olive oil, as required
Salt and pepper, to taste

*If you aren’t making this as a pasta bake and are having trouble getting the sauce to thicken, keep some plain flour or corn starch handy just in case.


1. Prepare pasta beforehand (if making into a pasta bake, leave slightly underdone) and set aside
2. Cook onion in a large pan until softened
3. Add garlic, mushrooms, and tomatoes (omit tomatoes if making a bake) and stir-fry for another minute
4. Add evaporated milk and simmer for ~2 minutes
5. Add penne, mustard, seasonings, and tuna then stir until fully incorporated
6. Stir through cheddar and serve with a sprinkling of Parmesan (For pasta bake: pour mixture into a casserole dish. Top with cheddar, then cherry tomatoes, followed by Parmesan. Bake for 15-20 minutes at 160°C/3205°F in a conventional oven – reducing heat by ~20°C/70°F using fan-forced)

– Recipe yields 5 servings
– Each serving  contains ~514 calories, 53g carbs, 48g protein, and 7g fat

Bee's Baking - Tuna Mushroom Pasta


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