About this recipe:This tastes like your favourite tuna pasta bake, but there's no baking and it's made entirely in one pan!
450g fresh pasta
275g frozen garden peas, thawed
1 (295g) tin condensed cream of mushroom soup
1 (170g) tin tuna, drained
4 tablespoons milk
120g grated Cheddar cheese
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Method Prep:10min › Cook:20min › Ready in:30min
Bring a large pan of lightly salted water to the boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.
Melt the butter in the same pan over medium heat. Add the mushroom soup, tuna, milk and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.
Very nice - ridiculously heavy! However not exactly what I had in mind when I googled "tuna" and "pasta". Unfortunately ended up throwing loads out, my fault completely. Very nice but not if you are watching what you are eating haha - 25 Jun 2012