Tuna Casserole Skillet

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)
• 1/2 cup 1% milk
• 1/2 of the reserved pasta water (reserved from cooking pasta)
• 1/2 teaspoon turmeric powder (optional for color)
• 1/2 teaspoon salt
• black pepper to taste

Instructions

1. 1

   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.

2. 2

   While pasta is underway, gather and prep other ingredients for cooking.

3. 3

   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).

4. 4

   Add portobello mushrooms; sauté until lightly tender, stirring as needed (about 4 minutes).

5. 5

   Gently fold in remaining ingredients: peas, tuna, milk, 1/2 cup pasta water, pasta noodles, turmeric powder, salt, and pepper.

6. 6

   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.