Directions

1. Cook the pasta or noodles according to package directions. Reserve ¼ cup of the pasta water.
2. In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent.
3. Add the mushrooms and garlic and cook until the mushrooms are softened and the garlic is fragrant.
4. Stir in the salt, black pepper, Italian seasoning, and crushed red pepper flakes.
5. Pour in the heavy cream and reserved pasta water. Stir and bring to a gentle simmer.
6. Add freshly shaved Parmesan cheese and continue cooking until the sauce thickens slightly.
7. Stir in the frozen peas and drained tuna, gently folding to combine.
8. Transfer the cooked pasta to a casserole dish (do not drain completely). Pour the creamy sauce over the pasta and mix well.
9. Top with shredded cheddar cheese and sprinkle with breadcrumbs.
10. Bake at 350°F for 20–25 minutes, until golden and bubbly.
11. Garnish with fresh parsley and cracked black pepper before serving. Enjoy!