Creamy Smoked Salmon Pasta - cooking recipe

Ingredients

6 tablespoons butter
1/2 onion, finely chopped
2 tablespoons all-purpose flour
2 teaspoons roasted garlic
salt, to taste
2 pinches crushed red pepper flakes, ot to taste
2 cups skim milk
1/2 cup grated pecorino romano cheese, plus some for serving
1 cup frozen green pea, thawed and drained
1/2 cup mushroom (any kind, we used button mushrooms)
10 ounces sliced smoked salmon (we used Nova)
16 ounces penne rigate

Preparation

Bring a large pot of lightly salted water to boil.
Add pasta and cook for 8-10 minutes or until al dente; drain.
Melt butter in a large non-stick skillet over medium heat.
Stir in crushed red pepper, allow it to season the butter.
Saute onion in butter until tender, about 8 minutes.
Add garlic in the last 2 minutes.
Then, stir in flour; gradually stir in milk; whisking all the while.
Check for seasoning.
Heat to just below boiling and then gradually stir in cheese until the sauce is smooth.
Stir in peas and mushrooms; cook over low heat for 4 minutes.
Toss in smoked salmon and cook for 2 more minutes.
Serve over pasta, a salad of greens, French bread and a bottle of wine.
E N J O Y!