3 cups whole-wheat rotini pasta
1 Tbsp olive oil
1 medium onion, diced
1 (8 oz) carton fresh sliced mushrooms
1 Tbsp cornstarch
3 cups cold 1% low-fat milk
1/4 cup whole-wheat flour
1/2 tsp pepper
1 cup frozen peas & carrots
2 (6 oz) cans tuna in water, drained
1 cup grated parmesan cheese, divided
Prepare pasta according to package directions. Drain & set aside.
In a large skillet, heat oil over medium-high. Add onion & mushrooms. Cook 3-5 minutes or until onions are soft, stirring throughout.
In a small bowl, add cornstarch & cold milk. Whisk together.
Add cornstarch mix, flour & pepper to skillet. Bring to a boil, stirring constantly. Reduce heat to medium. Stir in peas & carrots. Cook 5 minutes.
Add tuna & 1/2 cup cheese. Mix well. Stir in pasta & heat until warm.
Top with remaining cheese and serve.
Choose 1% low-fat milk to decrease calorie and fat content in this dish!