Canned Tuna Pasta

This is a big hit with the kids as it's easy to make and involves very little work. It can be made with or without mushrooms depending on your taste. You can spice it up to your liking, but my kids don't like it too spicy, so I keep it simple.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 428 Calories

Ingredients

• 2 tablespoons lemon juice
• ½ (8 ounce) package cream cheese, softened
• 4 green onions, chopped
• freshly ground black pepper to taste
• 4 tablespoons plain yogurt
• ½ (8.75 ounce) can sweet corn, drained
• 2 ½ cups uncooked elbow macaroni
• 1 (5 ounce) can tuna packed in olive oil
• 1 (4 ounce) package sliced fresh mushrooms (Optional)

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

Step 2

Meanwhile, drain olive oil from tuna can into a skillet over medium-low heat. Cook green onions and mushrooms until softened, 2 to 3 minutes. Add cream cheese and stir to combine. Reduce heat to low and stir in yogurt and lemon juice. Mix in sweet corn and drained tuna until well combined. Season with pepper. Drain pasta, add to the skillet, and mix to combine.