Canned Tuna Pasta recipe

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Ingredients

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

Nutrition Info

428.4 calories
carbohydrate: 60.2 g
cholesterol: 41.2 mg
fat: 12.1 g
fiber: 3.6 g
protein: 22 g
saturatedFat: 6.7 g
servingSize: -
sodium: 207.8 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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.

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