This Smoked Salmon Pasta recipe is a new way to use smoked salmon! You can prepare a delicious dinner in just 25 minutes with only a handful of ingredients.
Ingredients
- 4 cups rigatoni , uncooked
- 1 cup heavy cream
- 2 garlic cloves minced
- 1/2 cup parmesan cheese , finely grated, plus extra for garnish
- 1 1/2 cups frozen peas
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground white pepper
- 6 ounces smoked salmon , thinly sliced
- 12 ounce can straw mushrooms (look on the international aisle)
- crushed red pepper , optional
Instruction
- In a medium saucepan, cook the 4 cups rigatoni according to package directions for al dente. Salt the water well.
- Drain the pasta, set aside. Return the same (empty) sauce pan to the stove top. Add the 1 cup heavy cream and 2 garlic cloves. Continue to cook for 3-4 minutes.
- Whisk in the 1/2 cup Parmesan cheese, 1 1/2 cups frozen peas, 1/2 teaspoon fine sea salt and 1/2 teaspoon ground white pepper. Cook for 2 minutes.
- Lastly, add the6 ounces smoked salmon and 12 ounce can straw mushrooms. Stir for an additional 3-4 minutes. The mixture should be thicker than when you started, but not super thick and creamy.
- Serve the salmon and sauce over the pasta and garnish with extra Parmesan cheese and crushed red pepper (optional).
