Creamy Smoked Salmon Pasta

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 tablespoons butter
• 1/2 onion, finely chopped
• 2 tablespoons all-purpose flour
• 2 teaspoons roasted garlic
• salt, to taste
• 2 pinches crushed red pepper flakes, ot to taste
• 2 cups skim milk
• 1/2 cup grated pecorino romano cheese, plus some for serving
• 1 cup frozen green pea, thawed and drained
• 1/2 cup mushroom (any kind, we used button mushrooms)
• 10 ounces sliced smoked salmon (we used nova)
• 16 ounces penne rigate

Recipe

• 1 bring a large pot of lightly salted water to boil.
• 2 add pasta and cook for 8-10 minutes or until al dente; drain.
• 3 melt butter in a large non-stick skillet over medium heat.
• 4 stir in crushed red pepper, allow it to season the butter.
• 5 saute onion in butter until tender, about 8 minutes.
• 6 add garlic in the last 2 minutes.
• 7 then, stir in flour; gradually stir in milk; whisking all the while.
• 8 check for seasoning.
• 9 heat to just below boiling and then gradually stir in cheese until the sauce is smooth.
• 10 stir in peas and mushrooms; cook over low heat for 4 minutes.
• 11 toss in smoked salmon and cook for 2 more minutes.
• 12 serve over pasta, a salad of greens, french bread and a bottle of wine.
• 13 e n j o y!