Start by bringing a large pot of salted water to a boil. Add the 6 ounces of fettuccine or linguine and cook according to package instructions until al dente. About 2 minutes before the pasta is done, add the 3/4 cup of frozen peas to the pot. Drain the pasta and peas in a colander, saving about 1/2 cup of pasta water for later use.
In a large skillet, melt the 3 tablespoons of unsalted butter over medium heat. Once melted, add the minced onion and sauté until translucent, about 3-4 minutes. Add the 2 teaspoons of minced garlic and sauté for an additional 1-2 minutes, until fragrant.
Pour in 1 cup of chicken broth into the skillet, stirring to combine with the onions and garlic. Bring the mixture to a gentle simmer. Slowly add 3/4 cup of heavy cream, stirring continuously to create a creamy sauce. Mix in the 1/3 cup of freshly grated Parmesan cheese, 1/4 teaspoon of ground mustard, 1/4 teaspoon of onion powder, and 1/4 teaspoon of garlic powder. Season with salt and pepper to taste. Allow the sauce to simmer for about 4-5 minutes, letting it thicken slightly.
Add the drained tuna to the skillet, breaking it up gently with a fork. Allow it to heat through for about 2-3 minutes. If you’re using it, stir in up to 1 teaspoon of Dijon-style mustard for an extra kick.
Once the sauce is ready, add the drained pasta and peas to the skillet. Toss everything together until the pasta is well coated with the creamy sauce. If the sauce is too thick, you can add a little reserved pasta water to reach your desired consistency.
Serve the Creamy Tuna Pasta hot, garnished with freshly chopped flat-leaf parsley and a squeeze of lemon juice if desired. Enjoy your delicious creation!
