Name: Creamy Tuna Pasta with Peas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 8 oz whole wheat pasta; 1-2 cups (140-280g) frozen peas or mixed veggies; 1-2 tbsps (15-30ml) olive oil; 1 tbsp minced garlic (6-10 small cloves); 2 tbsps (16g) flour; 1 tbsp (15ml) white wine or dry sherry, optional; ½ cup (120ml) milk; ¼-½ cup (60-120ml) chicken or veg broth; ¼ cup (60g) sour cream; 1 cup (28g) grated parmesan; 1-2 (4.5oz) cans tuna; salt and pepper to taste; Optional Spices: thyme, dried mustard powder, cayenne

Creamy Tuna Pasta with Peas is one of those nostalgic, pantry-friendly meals that somehow checks every box — it’s fast, comforting, and surprisingly flexible. I’ve whipped this up on rushed weeknights, lazy Sundays, and even as a quick lunch while juggling a dozen other things. It’s the kind of dish that feels humble, but the garlic, wine, and sour cream make it feel just a little elevated — like you’re treating yourself without trying too hard.

This version leans on everyday ingredients like canned tuna and frozen peas, but with just the right touch of creaminess and savory depth to keep the grown-ups happy too.

How to Make Creamy Tuna Pasta

Cook the Pasta and Peas:
I usually start by bringing the water to a boil and tossing in the peas early if I want them soft and cozy. If I’m aiming for a bit of bite (especially for older kids who like a bit of texture), I’ll wait and add them with the pasta. This simple trick really lets you adjust things depending on who you’re feeding.

Save That Pasta Water:
Don’t skip this step! A little starchy pasta water works magic if the final sauce gets too thick or sticky.

Sauté the Garlic:
This is where the flavor really starts. I heat up olive oil in the same pot I used for the pasta — one less dish, always a win — and toss in a good spoonful of minced garlic. It only takes about 30–60 seconds, just until fragrant.

Add Wine or Sherry:
A quick splash of white wine (or dry sherry) lifts the flavor and gives it that grown-up twist. I’ve also made this without wine — just a bit of extra broth or even a splash of lemon juice works in a pinch.

Make the Roux and Sauce:
I sprinkle in a few tablespoons of flour, stir it around, then slowly add hot milk and broth. The key is to whisk constantly so you get a smooth, creamy base. Once it thickens, I take it off the heat and start building the rest of the dish.

Stir It All Together:
I fold the cooked pasta and peas back in, add a drained can of tuna, a scoop or two of sour cream, and a generous handful of grated cheese. If the sauce feels too thick, that’s where the reserved pasta water comes in — just a few tablespoons make all the difference.

Season to Taste:
Salt and pepper to finish, and maybe a pinch of chili flakes if you want a bit of heat. It’s cozy, creamy, and loaded with flavor.

Ingredient Tips

Tuna: I prefer solid white albacore in water — it flakes well and has a cleaner flavor. But any canned tuna you like works. Just drain it well.
Sour Cream: It adds creaminess with a bit of tang, which keeps the sauce from feeling too heavy. I use it in a lot of creamy pasta recipes because it’s easier to keep on hand than heavy cream.
Cheese: Cheddar or Monterey Jack are great melters, but I’ve also done this with a mix of parmesan and mozzarella. It’s one of those clean-out-the-fridge moments.
Broth vs. Milk: You can adjust based on how rich or light you want the sauce. I usually go half broth, half milk, but for an extra creamy version, go all in with milk.

Serving Suggestions

This pasta is a meal in itself, but if you want to round it out:

Garlic bread or toast — to mop up the sauce.
Simple side salad with vinaigrette — balances the creaminess.
Sautéed spinach or roasted broccoli — for a little green on the plate.

It’s also great the next day for lunch, either reheated or eaten cold like a pasta salad (yes, it works!).

Variations to Try

This recipe is endlessly adaptable, and I love switching it up based on what’s in the fridge:

Chicken & Broccoli: Diced cooked chicken, cheddar cheese, and steamed broccoli florets.
Turkey & Mushrooms: Ground turkey browned in garlic, mozzarella, and sliced mushrooms.
Beef & Bell Peppers: Ground beef, a bit of cream cheese for richness, shredded cheddar, and sautéed bell peppers.

Sometimes I even use canned salmon instead of tuna and stir in some capers or dill for a more Mediterranean twist.

Final Thought

Creamy Tuna Pasta with Peas is one of those beautifully simple meals that always seems to save the day. Whether you’re pulling something together in 20 minutes flat or handing off dinner duties to a teen learning their way around the stove, this dish fits the moment. It’s comforting, affordable, and endlessly customizable — the kind of recipe that quietly earns a spot in your regular rotation without ever asking for much in return.

Yield: 4