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Smoked Salmon Pasta
Ingredients
- 350 g Three cheese rainbow tortellini
- 150 g Smoked salmon nuggets, broken into smaller chunks
- 1 Small zucchini, chopped
- 1/2 Red bell pepper, chopped
- 1/2 Yellow bell pepper, chopped
- 5 Large white mushrooms, chopped
- 2 Garlic cloves, minced
- 1/3 Small jar of sun dried tomatoes packed in oil (about 2-3 Tbsp)
- 3 Tbsp Oil from sun dried tomatoes, divided
- 1/4 c All purpose flour
- 1 Tbsp Butter
- 2 c Milk (I used skim)
- 1 c Cottage cheese
- 1/2 c Grated parmesan cheese
- 1/2 c Shredded cheddar and mozzarella cheese
Instructions
- In a saucepan over medium heat, melt the butter and 1 Tbsp of the sun dried tomato oil together. Once fully melted and bubbling, add flour and stir into a paste. Let mixture bubble, stirring occasionally, for about 1 minute. Add milk gradually, stirring constantly to avoid lumps.
- Bring a large pot of water to boil. Add tortellini, cook according to package instructions. (Usually for 8-10 min.)
- Meanwhile, heat remaining 2 Tbsp of sun dried tomato oil in a nonstick skillet over medium heat. Add garlic, zucchini, and peppers. Saute for 2 min. Add mushrooms and sun dried tomatoes. Saute for another 5 min.
- Add parmesan, mozzarella, cheddar, and cottage cheeses to white sauce, stir until melted and smooth.
- Add smoked salmon to vegetables. Cook only until heated throughout.
- Dish out tortellini, pour cheese sauce, smoked salmon, and vegetables on top.
Serves 4
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