Description
This is a lighter version of pasta carbonara. For people who want the flavor but not the bacon, smoked salmon is the perfect substitute!
Ingredients
- 6 tablespoons butter
- ½ onion, finely chopped
- 2 tablespoons all-purpose flour
- 2 teaspoons garlic powder
- 2 cups skim milk
- ½ cup grated Romano cheese
- 1 cup frozen green peas, thawed and drained
- ½ cup canned mushrooms, drained
- 10 ounces smoked salmon, chopped
- 1 (16 ounce) package penne pasta
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne and cook
- stirring occasionally
- until tender yet firm to the bite
- about 11 minutes; drain.
- Melt butter in a large skillet over medium heat. Sauté onion in butter until tender
- 2 to 3 minutes. Stir flour and garlic powder into onion.
- Gradually stir in milk. Heat to just below boiling point
- then gradually stir in cheese until sauce is smooth. Stir in peas and mushrooms; cook over low heat until warmed through
- about 4 minutes.
- Toss in smoked salmon and cook until heated through
- about 2 minutes. Serve over pasta.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 8