¼cupheavy creamor almond milk or full fat coconut milk
¼cupwhite wine
1teaspoonfresh lemon juice
¼cupfreshly grated parmesan cheese
1teaspoonfinely chopped mint leaves
Instructions
Cook pasta according to package directions.
Meanwhile, in a large skillet, heat butter over medium heat. Add garlic and saute for 1 minute.
Add canned salmon (as much or as little of the can as you would like) and peas, saute for 1 minute. Sprinkle flour over salmon and peas, then mix in well, sauteeing for another minute.
Slowly pour in heavy cream. Mix, then slowly add white wine, lemon juice, and parmesan cheese.
Lower heat to low-medium, and continue stirring sauce with salmon and peas until sauce is slightly thickened.
Add cooked pasta along with ¼ cup hot starchy pasta water reserve.
Stir pasta, sauce, salmon, and peas together until well blended. Turn off heat.
Add mint leaves, stir.
Top off with some freshly grated parmesan if you wish.
Serve immediately.
Notes
To make this dairy-free, substitute heavy cream with full fat coconut milk or almond milk, and parmesan cheese with a non-dairy block cheese.