This Tuna Noodle Skillet pasta is cooked faster with no baking required. It’s a healthy quinoa pasta that is rich in fiber to help you feel fuller and satisfied. Packed with delicious almond cheese and coconut milk, this recipe is an ideal recipe for your phase 3 dinner.
- 8 ounces quinoa pasta
- 1 tablespoon olive oil
- 8 ounces mushrooms, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh rosemary or oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon gluten free all purpose flour
- 1 cup unsweetened coconut milk
- 3 5-ounce cans of light tuna in spring water, well drained
- 2 ounces almond cheese
- 1/4 cup of broccoli
- 1/4 cup chopped flat leaf parsley or fresh basil leaves
- Cook the pasta according to the package instructions. Drain and set aside. Heat a large stockpot over medium heat. Add the olive oil. When the oil is hot add the mushrooms, onion, garlic, rosemary or oregano, salt, and pepper.
- Cook 3 to 4 minutes, stirring often until the mushrooms are soft and the onions start to brown. If the veggies stick add a few tablespoons of water and continue cooking.
- Add the flour and cook a minute more stirring often until the flour coats the vegetables. Add half of almond milk and stir whisk well to break up any flour lumps that may form. Add the rest of the almond milk, the half and half and simmer on low about a minute until a thick sauce forms, stirring often. Stir in the tuna and almond cheese until well combined.
- Add the pasta, broccoli and toss. Garnish with the parsley or basil and serve immediately.
I wouldn’t blame you if you include this in your list of favorite tuna dishes. I mean this will not fail to impress you. Good luck and head on to the kitchen now!