This smoked salmon pasta is a lighter version of pasta carbonara. For people who want the flavor but not the bacon, smoked salmon is the perfect substitute!
Ingredients
- penne pasta: 1 pack (16 ounce pack)
- butter: 6 Tbsp
- onion: 0.5 piece (chopped)
- all-purpose flour: 2 Tbsp
- garlic powder: 2 tsp
- skim milk: 2 cups
- Romano cheese: 0.5 cup (grated)
- frozen green peas: 1 cup (drained)
- canned mushrooms: 0.5 cup (drained)
- ounces smoked salmon: 10 piece (chopped)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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.
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Toss in smoked salmon and cook until heated through, about 2 minutes. Serve over pasta. Dotdash Meredith Food Studios
