This Creamy Smoked Salmon Fettuccini with Mushrooms & Peas turned out fantastic. By using smoked salmon and fat-free milk, this recipe creates a healthier version of Pasta Carbonara.
I had smoked salmon on hand that I used for a delicious lox and cream cheese on a bagel. But after that love fest ended, I had to find use for the smoked salmon that was leftover. I didn’t want the salmon to go to waste and luckily I had all the ingredients on hand to make this yummy pasta dish.
By using smoked salmon and fat-free milk, this recipe creates a healthier version of Pasta Carbonara.
I never have had or made a salmon pasta dish before, so I thought I’d give it a try, and I’m glad I did. This dish is another comfort food to add to my repertoire.
Creamy Smoked Salmon Fettuccini with Mushrooms & Peas is made with butter, onion, garlic, mushrooms and peas, milk, grated cheese and smoked salmon. Simply use gluten-free flour and pasta for a gluten-free version. It’s a quick recipe to throw together and delicious! If you enjoy salmon, I encourage you to give this recipe a try.
Toss the fresh egg fettuccini into the pan to combine it with the sauce for an unforgettable dish. Every bite will have some of that saucy goodness.
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Creamy Smoked Salmon Fettuccini with Mushrooms & Peas
Do you love Pasta Carbonara? Then you will love this version using Smoked Salmon.
- 6 tbsp Butter
- 1/2 cup Onion Chopped
- 1 cup Frozen Mushrooms Canned or Fresh Mushrooms will also work
- 2 cloves Roasted Garlic or 1 tbsp Garlic minced
- 2 tbsp All-purpose flour substitute with Gluten-Free flour to make Gluten-Free version
- 2 cups Skim Milk or Low-fat Milk
- 1/2 cup Grated Parmesan Cheese
- 1 cup Frozen Peas
- 10 ounces Smoked Salmon Sliced into Pieces
- 1 package Trader Joe's Fresh Fettuccini substitute with Gluten-Free pasta to make Gluten-Free version
- Salt & Pepper to Taste
Bring a large pot of water to a boil. Add pasta and cook per package instructions, about 6 minutes or until al dente. Drain and set aside.
Melt butter in a large skillet over medium heat. Sauté mushrooms, onion and garlic in butter until tender.
Stir flour into the butter and onions.
Gradually stir in milk.
On medium heat, gradually stir in cheese until the sauce is smooth. Add peas and stir to combine.
Reduce heat to low and add smoked salmon. Carefully stir to combine and cook for about 2 more minutes.
Serve over fresh egg fettuccini pasta or your pasta of choice with grated cheese on top. Salt & Pepper to taste.
Substitute with Gluten-Free flour and Gluten-Free pasta for Gluten-Free version.