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Tuna and Mushroom Pasta Bake

Not sure where I got this one from.


  • 400g spiral pasta
  • 2 x 185g cans tuna in oil, drained with 1 tablespoon oil reserved
  • 1 small onion, chopped
  • 250g button mushrooms, sliced
  • 1 1/2 cups (375ml) low-fat thickened cream
  • 2 teaspoons wholegrain mustard
  • 1/4 cup chopped flat leaf parsley
  • salt and cracked black pepper
  • 1 cup grated low-fat tasty cheese


  1. Cook the pasta in a large saucepan according to packet directions or until al dente. Drain and set aside.
  2. Heat the reserved tuna oil (1 tablespoon) in a deep non-stick frying pan over medium heat. Add the onion and mushroom and cook for 4-5 minutes or until softened and slightly browned. Add the cream and simmer for a further 2-3 minutes. Stir through the cooked pasta, tuna, mustard, parsley, salt and pepper. Cook for 1-2 minutes or until mixture is warmed through fully.
  3. Remove from heat and transfer to individual oven-proof ramekins. Sprinkle each one with some cheese, then place under a preheated grill and cook until golden brown on top. Set aside for a few minutes before serving.

For a bit of extra flavour add peas in step 2