Creamy Mushroom and Broccoli Salmon Pasta
Velvety Salmon Pasta with Broccoli and Mushrooms
Ingredients:
12 oz (340g) fettuccine or your preferred pasta
1 tablespoon olive oil
2 cups broccoli florets
1 cup cremini mushrooms, sliced
2 tablespoons unsalted butter
3 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon paprika
1/2 teaspoon dried parsley
8 oz (225g) cooked salmon, flaked
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions:
Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Heat olive oil in a large skillet over medium heat. Add broccoli florets and sauté for 3-4 minutes until slightly tender. Add sliced mushrooms and cook for another 2 minutes. Remove from skillet and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Stir in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese, paprika, and dried parsley until the sauce is smooth and creamy. Adjust seasoning with salt and pepper.
Add the cooked pasta, sautéed broccoli, and mushrooms to the skillet. Toss to coat in the sauce.
Gently fold in the flaked salmon and let it warm through for 2 minutes. If needed, use the reserved pasta water to loosen the sauce to your desired consistency.
Serve immediately, garnished with fresh parsley if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 4