Cheese Tortellini with Smoked Salmon

Cheese Tortellini with Smoked Salmon


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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.


Serves: 8 

  • 300ml milk
  • 1/4 small onion
  • 1 bay leaf
  • 2 whole cloves
  • 1 pinch ground nutmeg
  • 50g butter
  • 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

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the salmon and sauce mixture into the bowl with the cooked pasta and toss to coat.

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