Tuna Mushroom Pasta
This creamy Tuna Mushroom Pasta combines tender pasta, golden sautéed mushrooms, flaky tuna, fresh spinach, and a silky lemon-garlic cream sauce. Parmesan, rosemary, and lemon add plenty of savory, bright flavor, making this an easy 30-minute weeknight dinner.
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Servings: 4
Equipment
- Large stockpot
- Large non-stick skillet
- Colander
- Fine grater
- Citrus Zester
Ingredients
- 8 oz uncooked pasta such as farfalle
- 2 tbsp butter
- 16 oz baby bella mushrooms sliced
- 5 cloves garlic pressed or minced
- 1 tbsp fresh rosemary finely chopped
- 1/4 tsp crushed red pepper flakes
- 1/2 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 1 small lemon zested and juiced
- 2 large handfuls fresh baby spinach
- 2 cans 5 oz each tuna, drained
- Fine sea salt to taste
- Freshly cracked black pepper to taste
- 1 cup reserved starchy pasta water
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta until it is about 1 minute shy of al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.
- Meanwhile, melt the butter in a large non-stick skillet over medium-high heat. Add the sliced mushrooms and sauté for 6–8 minutes, stirring every couple of minutes, until deeply browned.
- Add the garlic, chopped rosemary, and crushed red pepper flakes. Cook for about 2 minutes, stirring frequently.
- Add the heavy cream, Parmesan, lemon juice, lemon zest, and 1/4 cup of the reserved pasta water. Stir until the sauce is smooth and combined.
- Add the baby spinach and drained tuna, then add the cooked pasta. Gently toss everything together until the spinach begins to wilt and the pasta is coated in the creamy sauce.
- If the pasta seems too dry, gradually add more reserved pasta water as needed. Taste and season with salt and freshly cracked black pepper.
- Serve warm with extra Parmesan and freshly cracked black pepper.
Notes
Cook the pasta slightly under al dente because it will continue cooking when tossed with the hot sauce.
- Let the mushrooms sit in the hot skillet between stirs so they have time to brown properly rather than steam.
- Freshly grated Parmesan melts more smoothly into the sauce.
- Tuna packed in olive oil is recommended; drain it well before adding.
- The heavy cream can be omitted for a lighter lemon-Parmesan pasta, using additional pasta water as needed.
- Let the mushrooms sit in the hot skillet between stirs so they have time to brown properly rather than steam.
- Freshly grated Parmesan melts more smoothly into the sauce.
- Tuna packed in olive oil is recommended; drain it well before adding.
- The heavy cream can be omitted for a lighter lemon-Parmesan pasta, using additional pasta water as needed.