Canned Tuna Pasta - cooking recipe

Ingredients

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

Preparation

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.
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.