This pasta recipe is healthy because salmon contains omega 3 fatty acid that is good for the heart. In this recipe we used canned pink salmon tossed with a white sauce made of mushrooms, milk and cheese and used as a sauce for pasta. You can use a variety of pasta like spaghetti, fettuccine, macaroni, penne, shell pasta or linguine. Even kids who don’t like to eat fish will enjoy this dish because the taste of the salmon is well camouflaged by the creamy sauce.
2 Tbsp. butter
1 Tbsp. minced garlic
1-1/2 cups frozen mixed vegetables, thawed
290 gram can cream of mushroom soup
1-1/2 cups milk
1-1/2 cups grated Mozzarella cheese
1/8 tsp pepper
213 gram can pink salmon, drained and bones removed
500 grams pasta, cooked as per package directions
parsley for garnishing
How to cook Salmon Pasta:
- In a skillet melt butter and saute garlic and vegetables. Cook until vegetables are tender. about 2 minutes.
- In a bowl combine cream of mushroom soup and milk. Blend well. Pour into vegetable mixture.
- Ass cheese and pepper and simmer, stirring constantly until cheese melts.
- Gently toss salmon and pasta into the sauce. Heat through. If desired garnish with parsley before serving.