5 cups sliced cremini or button mushrooms (about 3/4 pound)
3/4 cup frozen green peas, thawed
3/4 cup sliced green onions
2/3 cup chopped red bell pepper
2 teaspoons curry powder
3 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk
4 cups hot cooked medium egg noodles (3 1/4 cups uncooked pasta)
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1 (12-ounce) can solid white tuna in water, drained and flaked
1/4 cup crushed reduced-fat round buttery crackers (such as Ritz; about 7 crackers)
How to Make It
Preheat oven to 375°.
Melt butter in a large nonstick skillet over medium heat. Add the mushrooms; sauté 6 minutes or until soft. Add the peas, onions, bell pepper, and curry; sauté 5 minutes or until vegetables are tender.
Place flour in a small bowl; gradually add milk, stirring with a whisk. Add to mushroom mixture; bring to a boil. Reduce heat; simmer 2 minutes or until thick, stirring frequently. Remove from heat; stir in pasta, parsley, salt, and tuna. Spoon into a 2-quart casserole dish. Sprinkle with crushed crackers. Cover and bake 20 minutes.
Looked rich and creamy when I put it into the baking dish, but it thinned out unpleasantly while baking. Perhaps it should be baked with the lid off? Or maybe just run under the broiler to crisp the topping? Flavor was good, though.
This recipe is a nice take on a classic. It is easily adaptable to suit your needs and is a lighter alternative to even some of the other "light" versions on this site.
The curry adds a nice flavor, but I felt that a bit of heat improved the dish significantly. We made the following modifications to suit our taste:
-added 1/4 tsp red pepper flakes
- added 64g low fat feta
- used very low sodium tuna
- left out the crackers
- 1 large yellow onion instead of green
- cooked noodles 1 minute less than suggested on packaging to avoid overcooking. They turned out perfectly.
I will make this again.
This is one of my favorite pasta dishes to make! I'm from India, so I love the touch of curry - I usually use a homemade garam masala rather than the store-bought stuff. I personally hate mushrooms, so I just increase the amount of peas, green onions, and peppers. I love throwing in some yellow bell pepper as well, it makes the dish that much more colorful. I only use nonfat milk, and you don't notice the difference at all while having the added benefit of cutting back on fat and calories. The catch to this dish is that the noodles can get overcooked VERY quickly and turn mushy - an easy solution is to parboil them (for about 3 minutes), then they'll hold their shape and texture in the oven.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.