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Mushroom Tuna Sweetcorn Pasta

Published Tuesday, 20 February, 2018 by Anne-Marie Czajkowski

Easy, quick, healthy, no fresh produce needed / Serves: 2


  • 1 tin mushroom soup (400g - Heinz is nice)
  • 1 tin sweetcorn (drained 165g - Green Giant is good)
  • 1 tin of tuna (drained 112g)
  • Quick Cook Pasta (or normal cook - whatever you have)
  • Salt and Pepper
  • water for the pasta


If you have 2 pans you can cook the pasta and sauce at the same time and with Quick Cook Pasta, this meal can take only 5 mins from cupboard to fork!

Pasta: Cook pasta in one pan with water

(if you only have one pan - pop the pasta in a bowl and use the same pan for the next bit).

Sauce: Drain sweetcorn and tuna.

Put mushroom soup, tuna, and sweetcorn in a second pan.

Warm it up.

Put in salt and enough pepper that when you taste, it 'twangs' on the tongue (too little and it will be a bit bland).

Combine: Add the pasta to your sauce and warm up together.


Tip: This Pasta dish reheated is okay to eat but can be a bit soggy. So if there is one of you, just cook enough pasta for one. Put half the sauce ingredients from the tins above uncooked in a bowl in the fridge and heat up the next day with a fresh load of pasta.

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