Creamy Smoked Salmon Pasta
Ingredients
- 1 (16 oz) pkg penne pasta
- 6 Tbs butter
- ½ onion, finely chopped
- 2 Tbs all-purpose flour
- 2 tsp 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 oz smoked salmon, chopped
Directions
- 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.