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Creamy Tuna Mushroom Pasta

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This creamy tuna mushroom pasta recipe is super-easy to make in just 30 minutes and tossed with the coziest lemon garlic cream sauce. 

Creamy Tuna Mushroom Pasta

Raise your hand if you grew up loving classic baked tuna casserole! ♡

Well for those of you who share my affection for a good retro-style creamy tuna pasta bake, today I thought I would introduce you to my modernized spin on this classic that we absolutely love here in our house. As you can see, there’s no baking, box mixes, or casserole dishes involved here. Instead, perfectly al dente pasta is tossed with a simple blend of sautéed mushrooms, fresh spinach, tender flakes of tuna, and a deliciously silky, garlicky, lemony, rosemary creamy sauce, then served a generous sprinkle of Parm and freshly-cracked black pepper on top.

It’s an easy breezy weeknight-friendly pasta recipe that comes together in just 30 minutes or less (basically, the amount of time it takes to prep and cook the pasta). And together, all of the ingredients combine to make each bite taste super fresh and flavorful and deliciously nostalgic. Especially that tuna, which I’m convinced is highly underrated as a pasta protein!

My husband has requested we make this recipe no less than three times this month, and asked me to be sure and mention that it makes for fantastic leftovers as well. So grab some cans of tuna from your pantry and let’s make some pasta for dinner tonight!

Sliced Baby Bella Mushrooms

Pasta Ingredients

Before we get to the full tuna pasta recipe below, here are a few important notes about the ingredients you’ll need…

  • Pasta: Just about any shape of pasta will work for this recipe, but I used farfalle (bow-tie pasta) for the pasta pictured here.
  • Mushrooms: I used baby bella (a.k.a. cremini) mushrooms in this recipe, but feel free to sub in whatever type(s) of mushrooms you love best. We will sauté them in butter until browned.
  • Garlic: I recommend adding a generous amount of fresh garlic cloves to this recipe, either pressed or minced.
  • Rosemary: I always love the woodsy flavor of fresh rosemary paired with mushrooms, but feel free to use whatever favorite Italian herbs (fresh or dried, amounts adjusted to taste) that you happen to have on hand.
  • Crushed red pepper flakes, salt and black pepper: I also highly recommend tossing in enough crushed red pepper flakes to add a touch of heat to the pasta sauce. And of course, always be sure to generously salt your pasta water and season the pasta with salt and pepper just before serving.
  • Heavy whipping cream: I opted for a half cup of heavy cream (mixed with the starchy pasta water) to make this pasta sauce nice and creamy. But feel free to use half and half or a roux-thickened milk sauce in place of the cream for a lighter alternative. Or you can also just omit the cream entirely (in which case I would recommend amping up the lemon juice, Parm, and starchy pasta water).
  • Parmesan cheese: We will also use Parmesan cheese to add some aged, salty, cheesy notes to the sauce. And as always, when adding cheese to a sauce, I recommend buying a block and freshly-grating the cheese yourself (versus buying pre-shredded cheese).
  • Lemon: We will use both the juice and zest of a fresh lemon for the pasta sauce.
  • Spinach: I also like adding in a handful of fresh baby spinach to this pasta, but any pasta-friendly greens that you love best (such as arugula, kale, or collards) would do.
  • Canned tuna: Finally…the starring ingredient! I recommend buying a good-quality canned tuna that has been packed in olive oil, which we will drain before adding to the pasta.

Creamy Mushroom Tuna Pasta Recipe Closeup

Tips For Making This Pasta

The full instructions for how to make this tuna pasta are included in the recipe below, but here are a few important tips to consider too!

  • Don’t rush the mushrooms: In order for the mushrooms to brown properly, they need to sit in the hot pan undisturbed until they really begin to brown on the bottom. So you want to give them a toss in the butter then wait, toss then wait, toss then wait. (Resist the urge to stir them too often!)
  • Cook the pasta just shy of al dente: Ideally you want to cook the pasta just 30-60 seconds shy of being al dente, because it is going to cook a bit more once we add it to the pan with the creamy sauce.
  • Put that starchy pasta water to use: Be sure to reserve at least 1 cup of the starchy pasta water just before you drain the pasta. We will toss it with the pasta and the cream sauce to help bind everything together and make the sauce rich and glossy. Also don’t hesitate to add more starchy pasta water as needed if the sauce seems a bit too dry.
  • Use freshly-grated Parmesan: If possible, I really recommend freshly-grating your Parmesan cheese (versus buying it pre-shredded or powdered) which will help it to melt smoothly into the sauce.

Creamy Tuna Mushroom Pasta in Serving Bowl

Optional Variations

Here are a few additional ways that you can customize this creamy tuna mushroom pasta recipe if you’d like…

  • Add in some extras: There are endless fun ingredients that you could add to this pasta, such as toasted pine nuts, sun-dried tomatoes, artichoke hearts, or any number of veggies (i.e. asparagus, broccoli, bell peppers, Brussels sprouts, etc).
  • Omit the cream: As mentioned above, feel free to omit the heavy cream altogether if you would like to lighten up this dish. Or alternately, you can swap in some half and half or a roux-thickened milk sauce in its place.
  • Use a different fish: Canned mackerel would be a delicious (and more sustainable) alternative to tuna in this recipe. Or feel free to serve this pasta with pan-seared tuna, or a variety of smoked fish (such as salmon or trout), or filets of cooked fish (such as salmon, cod, tilapia, etc) that you prefer.
  • Use homemade pasta: If you really want to kick this recipe up a mega notch, serve it with homemade pasta. Delish!

Creamy Tuna Mushroom Pasta in Serving Bowl with Parmesan and Black Pepper

More Easy Pasta Recipes

Looking for more easy pasta recipes? Here are a few of my favorites that require very minimal hands-on prep time…

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Creamy Tuna Mushroom Pasta

Creamy Tuna Mushroom Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 10 reviews
  • Author: Ali
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 3 to 4 servings 1x


This creamy tuna mushroom pasta recipe is tossed with the coziest lemon garlic cream sauce and easy to make in just 30 minutes. Feel free to double the batch if you would like to use a full pound of pasta.


  • 8 ounces uncooked pasta (I used farfalle)
  • 2 tablespoons butter
  • 16 ounces sliced baby bella mushrooms
  • 5 cloves garlic, pressed or minced
  • 1 tablespoon finely-chopped fresh rosemary*
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup heavy whipping cream (optional*)
  • 1/2 cup freshly-grated Parmesan cheese
  • 1 small lemon, zested and juiced
  • 2 large handfuls fresh baby spinach
  • 2 (5-ounce) cans of canned tuna, drained
  • fine sea salt and freshly-cracked black pepper


  1. Cook pasta al dente. Cook pasta in a large stockpot of generously-salted water until it is just 1 minute shy of al dente. (For ideal timing, I recommend adding the pasta to the boiling water after the mushrooms have been sautéing for 3 minutes, as indicated below.) Reserve 1 cup of the starchy pasta water for later, then drain the pasta.
  2. Sauté the mushrooms. Meanwhile as the pasta water heats, melt the butter in a large non-stick sauté pan over medium-high heat. Add the mushrooms and sauté for 6 to 8 minutes, stirring every 2 minutes or so, until browned. Add the garlic, rosemary and crushed red pepper flakes. Sauté for 2 minutes, stirring frequently.
  3. Put it all together. Add the heavy whipping cream, Parmesan, lemon juice and zest, and 1/4 cup of the starchy pasta water to the mushrooms and stir until combined. Add the baby spinach and canned tuna, followed by the pasta, and toss gently until the spinach begins to wilt.
  4. Season. If the pasta seems at all dry, add another 1/4 cup of starchy pasta water as needed. (Or you are welcome to add extra cream too.) Give the pasta a taste and season with salt and/or pepper as needed.
  5. Serve. Serve warm, garnished with extra Parmesan and freshly-cracked black pepper. Enjoy!


Rosemary: I always love the flavor of rosemary paired with mushrooms. But feel free to use whatever favorite Italian herbs you love best (amounts adjusted as needed).

Heavy whipping cream: If you would like to lighten this dish up, you’re welcome to skip the cream and add in some extra lemon juice and Parmesan (plus extra starchy pasta water, as needed) to make this a simple lemony pasta.

Canned tuna: I also recommend purchasing good-quality canned tuna packed in olive oil.

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28 comments on “Creamy Tuna Mushroom Pasta”

  1. this looks yummy ali !

  2. I have never in my life bought tuna in oil. I have always bought in water. Since you drain at why do you recommend using tuna in oil?

    • Hi Brenda! Typically the flavor and texture of tuna packed in oil is much better than tuna packed in water. But either will totally work here! :)

    • tuna in oil is higher in fat and calories… i always use water packed…but either way, it’s a good protein

  3. This sounds so yummy. Love tuna casserole and I love it doesn’t have to bake. I also love the spinach instead of peas. I will be making this and enjoying every bite full.

  4. Not a lover of anything seafood. Could you somehow substitute chicken?

  5. Sure would love to see some updates on Teo. We were praying for you and your husband and the baby from preconception up till the birth. For those who have been with you during your pregnancy journey we sure would love to see some new pics and hear some updates on life as a family of 3. (Not all of us have instagram)
    Thanks and God bless!

    • There has been a baby blog post. You can also use an anonymous story viewer on a private browser to see all her IG pictures to bypass IG (owned by Fb) not letting you see anything without being signed into a personal account. I am guessing you do not know how to do that- just type anonymous story viewer into Google. There’s plenty of pictures that way. Keep in mind, as a food author, she is not obligated to share her personal life with you. She posts recipes.

    • It is worth following Ali on Instagram just to see pictures of Teo – he is adorable.

  6. I made this exactly as the recipe called for. It was delicious..i served it with a baguette…my husband who had never had a tuna casserole said he was pleasantly surprised and had seconds. This recipe does not require any modifications. its perfect as is.

  7. This was delicious. My hubby is not a seafood person but liked it also. Now I wish I’d made a double batch!

  8. How do you think this would be if you froze it?

  9. Delicious recipe! Plates clean even with my picky teenagers. Added a bit more cream as suggested when pasta was a little dry. Thank you for this new and different take on tuna with pasta!

  10. I am going to make this tonight. Can I use milk instead of heavy cream?

  11. The recipe is nice. There is just a bit too much rosemary and too little cream in the recipe.l

  12. I just made this for the first time. Followed your directions perfectly and it is beautiful and tastes beautiful.
    My question: can I freeze leftovers? Thank you.. Isabel.

  13. I made this for supper tonight, and I needed to tell you that this recipe is absolutely delicious and easy to make. Thank you so much for sharing it.
    Loved it !! ❤
    Kathy in Massachusetts

  14. I was a little hesitant to try this but I did. Very tasty I just added a little more cream for the sauce but other than that you will not be disappointed in making this.

  15. Agreed about tuna in oil. I was brought up on tuna in springwater, and there is no comparison taste-wise between the two. You can drain some of the oil off. I improvised with what I had in the cupboard, using green beans instead of spinach, yoghurt/milk instead of cream. So far so good. I have yet to taste the final product, but my mouth is watering in anticipation (I tasted as I cooked to check seasoning)!

  16. Could I substitute condensed coconut milk for heavy whipping cream?

  17. Delicious recipe tried it this week came out so good but like others I use tuna in water and adjust flavors or oils while cooking and combing ingredients. I added bell peppers and the sweetness brought out the flavors.

  18. This recipe deserves every star and then some! I followed it exactly and it was a dish worthy of a great restaurant. I had no idea of the quality of a good tuna packed in olive oil. It made a huge difference. Paired with a good Chardonnay and we were in heaven. Thanks, Ali!

  19. Thank you for this recipe, it was delicious and an exciting change from my usual mushroom pastas with bacon and a white wine sauce. It felt both cozy and fresh thanks to the lemon. So looking forward to the leftovers already!

  20. Turned out delicious! Gimme Some Oven always has the best, most accurate, consistent, and delicious recipes. I took one star off just because the sauce wasn’t thick enough to make a good pasta coating and sinks to the bottom of the pan. Might want to add a bit of thickening agent.

  21. I did not care for this. I love every ingredient, and it looked delicious. It just wasn’t a hit with me. I went exactly by the recipe, including all the listed measurements and it turned out bland. That being said, I have tired quite a few of Ali’s recipes, and they were delicious! It’s not that this was a “bad” recipe, it’s just that it wasn’t to my liking.

    I love Gimme Some Oven, and the fact that these are straightforward, easy to prepare recipes. They’re also fun to make! I look forward to trying more of Ali’s wonderful recipes.

  22. Some easy modifications: I didn’t have mushrooms or heavy whipping cream on hand, so I subbed in a can of condensed cream of mushroom soup. To begin, I sautéed half a yellow onion in butter before adding the garlic, red pepper and rosemary. When it came time to add the cream, that’s when I brought in the soup with half a cup of starchy pasta water. You’ll still get that creamy, mushrooms flavor with this substitution. I also threw in some chopped leftover bacon from the other day. Highly recommend. Loved the rosemary element in this recipe.

  23. This dish is so easy to make and absolutely scrumptious. The lemony cheesy rosemary flavor note is really fantastic. I made it for a crowd and they went wild! Needless to say, I was asked to make it again.