Ingredients:

  • 8 oz spaghetti or linguine
  • 2 tbsp unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced (button or cremini)
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth or vegetable broth
  • 1 cup heavy cream
  • 1 can (15 oz) canned tuna, drained and flaked
  • 1 cup frozen peas
  • 1 cup grated cheddar cheese or a blend of cheese
  • Salt and black pepper to taste
  • 1/2 tsp dried thyme (optional)
  • 1/2 cup breadcrumbs (optional)

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Cook the pasta according to package instructions until al dente, drain, and set aside.
  3. In a skillet, melt butter over medium heat; add chopped onion and garlic, sauté until softened.
  4. Add sliced mushrooms to the skillet; cook until they release their moisture and begin to brown.
  5. Sprinkle flour over the mixture; stir well to combine, cooking for 1-2 minutes.
  6. Gradually whisk in chicken broth and heavy cream; bring to a simmer until thickened.
  7. Stir in flaked tuna, frozen peas, and half of the cheese; season with salt, pepper, and thyme.
  8. Combine the cooked pasta with the sauce in a baking dish; mix well.
  9. Top with remaining cheese and breadcrumbs if using.
  10. Bake for 20-25 minutes until bubbly and golden brown.