About this recipe:This is a lighter version of pasta carbonara. For people who want the flavour but not the bacon, smoked salmon is the perfect substitute!
6 tablespoons butter
1/2 onion, finely chopped
2 tablespoons plain flour
2 teaspoons garlic granules
500ml skimmed milk
60g grated Pecorino Romano cheese
150g frozen garden peas, thawed and drained
1 small tin mushrooms, drained
300g smoked salmon, chopped
1 (500g) packet penne pasta
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Method Prep:15min › Cook:15min › Ready in:30min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large frying pan over medium heat. Saute onion in butter until tender.
Stir flour and garlic granules into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms, and cook over low heat for 4 minutes.
Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.