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Creamy Smoked Salmon Fettuccini with Mushrooms & Peas
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Do you love Pasta Carbonara? Then you will love this version using Smoked Salmon.

Course: Dinner
Keyword: Creamy, gluten-free, lox, mushrooms, pasta, Peas, Salmon
Servings: 4
Author: TFK
Ingredients
  • 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
Instructions

  1. 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.

  2. Melt butter in a large skillet over medium heat. Sauté mushrooms, onion and garlic in butter until tender.

  3. Stir flour into the butter and onions.

  4. Gradually stir in milk.

  5. On medium heat, gradually stir in cheese until the sauce is smooth. Add peas and stir to combine.

  6. Reduce heat to low and add smoked salmon. Carefully stir to combine and cook for about 2 more minutes. 

  7. Serve over fresh egg fettuccini pasta or your pasta of choice with grated cheese on top. Salt & Pepper to taste.
Recipe Notes

Substitute with Gluten-Free flour and Gluten-Free pasta for Gluten-Free version.