Follow the package instructions to boil the angel hair noodles in salted water until al dente (they should be slightly undercooked, as they'll finish cooking later). Reserve 1 cup of the pasta cooking water, then transfer the noodles to a colander. Rinse under cool water, drain well, and set aside. I always find that rinsing stops the cooking and keeps the noodles from sticking together.

While the pasta cooks, prepare the vegetables by shredding the carrots, chopping the green onions, and slicing the portobello mushroom thinly. Heat the olive oil in a large nonstick skillet over medium heat until shimmering (about 2 minutes). Add the shredded carrots and chopped green onions, and sauté, stirring occasionally, until they start to become slightly translucent, about 4 minutes.

Add the sliced portobello mushroom to the skillet with the carrots and green onions. Continue to sauté, stirring occasionally, until the mushrooms are lightly tender, about 4 more minutes.

Lower the heat to medium-low and gently fold in the peas (thawed if frozen), drained tuna, low-fat milk, 1/2 cup of the reserved pasta water, the cooked pasta from Step 1, turmeric powder (if using), salt, and freshly ground black pepper. Stir well, then reduce the heat to low. Simmer gently, stirring as needed, until the liquids cook down into a light, creamy sauce, about 5 minutes. If the mixture seems too thick, add a bit more reserved pasta water to reach your desired consistency. Personally, I like to finish with an extra twist of black pepper for a nice punch of flavor.