Creamy Tuna Spaghetti

Creamy Tuna Spaghetti is a delicious, no-meat alternative to please any palate. This dish is perfect for a family dinner or a simple weeknight meal and is incredibly easy to make. The creamy sauce and succulent tuna chunks make for a savory combination that will surely become a favourite.

Not only is Creamy Tuna Spaghetti a delicious meal, but it is also a great way to get your daily dose of protein without the need for meat.

Tuna is an excellent source of lean protein and a great option for those seeking a no-meat alternative. The creamy sauce adds a touch of indulgence to the dish, making it even more delicious.

When making Creamy Tuna Spaghetti, it is essential to choose a high-quality tuna. It is best to opt for canned tuna packed in water or oil, making for the most flavour. Additionally, be sure to choose a good-quality creamy sauce, as this will be the base of the dish.

To make Creamy Tuna Spaghetti, start by boiling the spaghetti according to the package instructions. When the spaghetti is cooked, drain it and set aside. In a separate pan, heat the creamy sauce until it is fully melted.

Add the tuna and stir until it is heated through. Add the cooked spaghetti to the sauce and tuna, and stir until combined. Serve the Creamy Tuna Spaghetti with a fresh salad and a side of garlic bread for a complete meal.

Creamy Tuna Spaghetti is a delicious and easy meal that will surely be a hit with everyone. Its creamy sauce and succulent tuna chunks make it a great no-meat alternative!

We also have a Healthy Tuna Spaghetti recipe here!

A creamy, comforting tuna pasta loaded with flavour—ready in just 20 minutes and perfect for weeknight dinners.

Creamy Tuna Spaghetti

Recipe by Stay at Home Mum

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Tender spaghetti tossed in a creamy sauce with tuna — a quick, comforting, and protein-packed meal.

Course: RecipesCuisine: AmericanDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

450

kcal

Total time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 300 g spaghetti

• 1 tbsp olive oil

• 1 small brown onion, finely chopped

• 2 garlic cloves, crushed

• 425 g can tuna in springwater, drained

• 300 ml thickened cream

• .5 cup frozen peas

• .5 cup grated cheddar or tasty cheese

• Salt and pepper, to taste

• Chopped parsley, to serve (optional)

Directions

• Cook spaghetti according to packet directions. Drain and set aside.
• Meanwhile, heat olive oil in a large pan over medium heat.
• Sauté onion and garlic until softened.
• Add tuna and stir for 1–2 minutes.
• Pour in cream and bring to a gentle simmer.
• Stir in peas and cheese. Simmer for 3–4 minutes until sauce thickens slightly.
• Season with salt and pepper.
• Add cooked spaghetti to the sauce and toss to coat well.
• Serve warm with chopped parsley if desired.

Notes

• Swap cream for evaporated milk for a lighter version.
• Add baby spinach or chopped mushrooms for extra veg.
• Great for lunchboxes—store in airtight containers and reheat.
• Use gluten-free pasta if required.
• Keeps in the fridge for up to 3 days.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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