Pasta with Tuna



  • 14 oz. short pasta (can be whole-grain)
  • 4 cups sliced mushrooms
  • 1 onion (diced)
  • 2 tsp Nutrioli®
  • 1 orange or red bell pepper (diced)
  • 1 cup light manchego or cheddar cheese (grated)
  • 2 tsp cornstarch
  • 2 cans of tuna (drained)
  • ¼ cup parsley (chopped)
  • 2½ cups low-fat milk
  • Non-stick cooking spray
    Valor nutritivo por porción

  • 674 kcal
  • 16g Fats
  • 44g Proteins
  • 90g Carbohydrates


  1. Heat Nutrioli® in a skillet and sauté onion with bell pepper until onion is translucent. Add sliced mushrooms and cook for an additional two minutes. Dissolve cornstarch in a half-cup of cold milk. Add remaining milk to skillet with vegetables and bring to a boil. Add dissolved cornstarch and cook until mixture thickens. Season with salt, pepper and chopped parsley. Add tuna and remove from heat.
  2. Cook pasta according to instructions on the package. Grease oven-safe dish with non-stick cooking spray. Add pasta, followed by the sauce with tuna. Sprinkle with grated cheese and bake at 350 °F for 5 minutes or until cheese melts and begins to brown.




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