About this recipe:An incredibly rich pasta dish, made from ready-made cheese tortellini, smoked salmon, asparagus and mushrooms. All tossed together in a creamy white sauce. Serve with a side of crusty bread.
1/4 small onion
1 bay leaf
2 whole cloves
1 pinch ground nutmeg
1 red pepper, chopped
225g fresh asparagus, trimmed and quartered
285g fresh mushrooms, sliced
450g smoked salmon, chopped
2 tablespoons plain flour
515g ready-made fresh cheese tortellini
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Method Prep:15min › Cook:35min › Ready in:50min
In a saucepan over low heat, simmer the milk, onion, bay leaf, cloves and nutmeg about 15 minutes. Remove from heat and discard the onion, bay leaf and cloves.
Melt 2 tablespoons butter in a large frying pan over medium heat. Stir in the red pepper and asparagus and cook about 3 minutes. Stir in the mushrooms and continue cooking until tender. Mix in the smoked salmon, reduce heat to low and cook until heated through.
Melt the remaining 2 tablespoons butter in a saucepan over medium heat and slowly whisk in the flour until smooth. Thoroughly blend in the warmed milk. Stir into the frying pan with the salmon mixture.
Meanwhile, bring a large saucepan of water to the boil. Cook the tortellini 2 minutes or until al dente. Drain and transfer to a large bowl.
Spoon the salmon and sauce mixture into the bowl with the cooked pasta and toss to coat.