About this recipe:A colourful dish made from green pasta, pink salmon and white sauce. Fettucine, salmon and mushrooms are tossed in a cheesy cream sauce. This recipe makes 3-6 portions, depending on the size.
350g spinach fettuccine pasta
1 (418g) tin canned salmon, drained, liquid reserved
4 tablespoons finely diced onion
100g fresh mushrooms, sliced
4 tablespoons plain flour
4 tablespoons dry white wine
4 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon dried dill
salt and pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:35min › Ready in:50min
Cook pasta in boiling, salted water until al dente. Drain. Drain the can of salmon into a measuring jug. Add enough milk to make it up to 425ml.
Meanwhile, prepare sauce. In a large frying pan, melt butter over medium heat. Add onion and mushrooms; saute until onion is tender. Reduce heat to low and stir in flour. Remove from heat.
Stir into cooked vegetables, the milk mixture and wine. Return pan to heat and bring to the boil, stirring frequently. Reduce heat and simmer for 2 minutes. Break salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley and dill. Season with salt and pepper to taste and heat though. Serve over hot pasta.
If spinach fettucine is unavailable, use plain fettucine.