This easy Skillet Tuna Pasta Recipe is perfect with you've run out of time, but need to make dinner for your family, and it's large enough for leftovers. It's made with basic ingredients that most of us have in our pantry, and still tastes great!
I don't usually cook dinner using condensed soup cans as the base, but they can be a time saver. You will either love or hate Tuna Casserole, but hopefully love this easier version in a skillet. Growing up, I never ate Tuna Casserole, as it wasn't part of the Russian foods we ate, so I enjoy eating it. My kids on the other hand, not so much. They usually add Sweet Chili Sauce for a flavor kick, most likely to mask the flavor of the tuna that they hate so much!
Creamy Tuna Pasta with Vegetables
You could add many different vegetables into this Skillet Tuna Pasta Recipe. Corn or peas are usually the go to veggies, but you could also add asparagus, mushrooms, cauliflower or broccoli. Really just use whatever you have in your fridge! Some of the raw vegetables will need more cooking time in sauce before you toss your pasta.
My favorite part of this Stovetop Tuna Pasta Recipe is the crunchy au gratin. Most recipes make au gratin from breadcrumbs and cheese, but that takes too long when you are in a hurry. I just buy some croutons, smash them up into crumbs using a rolling pin, and sprinkle them on top of the pasta. Easy and done!
Creamy Skillet Tuna Pasta Recipe is a classic family dinner that they will either love or hate, and with this easy recipe you get to clean out your pantry using up that can of tuna hidden in corner... We've all been there, besides canned tuna lasts forever. Bon Appetit! Приятного аппетита!
Creamy Skillet Tuna Pasta Recipe
- 500 g pasta cooked 'al dente' like penne or fusilli
- 1 onion diced
- 2 ribs celery finely diced
- ½ cup white wine
- 1 can condensed Campbell's Mushroom Soup
- 1 cup milk or fill empty soup can with milk
- 1 cup frozen peas or kernels from 1 cob corn
- 1 cup frozen peas
- 1 large can tuna in spring water 15 oz/425g
- 1 cup cheddar cheese grated
- ½ cup parmesan cheese grated
- salt and pepper to taste
- oil for frying
- 1½ cups Caesar Salad Croutons crushed
- In a large skillet, heat 2 teaspoons oil and sauté the onion and celery until soft and translucent, for about 5 minutes. Add the white wine and allow to simmer for about 1 minute.
- Stir in the mushroom soup, milk, corn, peas, tuna and mix until its evenly combined together without lumps. Cook for a few minutes until sauce heats up, and gradually add in the cheddar and parmesan cheese. Add salt and pepper to taste.
- Toss the pasta through the cheesy sauce. Take the Caesar Salad Croutons and crush them into crumbs using a rolling pin. This is my cheating way of making the au gratin which is quick and easy, plus adds a great crunch. Serve immediately with Sweet Chili Sauce and garnish with green onions.