Creamed Tuna and Mushroom Pasta

A simple pasta dish of canned tuna and cream, and lemon to mute the richness.

“Pasta tends to be heavy on the tummy so I chose to use tuna for the protein to make it lighter,” explains Rosebud Benitez of her recipe. “I like creating delicious gourmet dishes without too much fuss, so the ingredients I used can easily be found in grocery stores if you don’t have them in your pantry yet.”

Creamed Tuna and Mushroom Pasta

Rosebud Benitez
A simple pasta dish of canned tuna and cream, and lemon to mute the richness.
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 15 minutes
Course Main Dishes
Cuisine Italian
Servings 3 to 4


Creamed Tuna and Mushroom Pasta

  • Oil for sautéeing
  • 1 tablespoon Butter
  • 1/4 Cup onion chopped
  • 3 Garlic chopped
  • 1 red bell pepper julienned
  • 1 green bell pepper julienned
  • 1/2 Cup canned button mushroom
  • 1 can Canned Spicy Tuna in Oil drained
  • liquid seasoning to taste
  • 1/2 Cup chicken stock
  • 1 1/2 cups All-purpose cream
  • 1 teaspoon lemon zest
  • Salt to taste
  • 400 Grams linguine noodles cooked
  • parmesan cheese for topping
  • lemon wedges for garnish


  • Heat oil and butter in pan. Sauté onion and garlic. Add bell peppers, mushrooms, and tuna. Season to taste.
  • Add the stock and bring to a boil. Simmer. On low heat, add the cream.
  • Add the lemon zest. Season with salt and pepper.
  • Plate noodles and top with the sauce. Sprinkle cheese and garnish with lemon wedges.
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