Creamy Farfalle with Salmon and Peas
Creamy seafood pasta that's easy to whip up during busy weeknights!
Marlynn Schotland, Urban Bliss Life
or 2 small cloves garlic, minced
canned smoked salmon
frozen or fresh peas
or almond milk or full fat coconut milk
fresh lemon juice
freshly grated parmesan cheese
finely chopped mint leaves
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 1/4 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.
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.
Find the original recipe and more recipes, food, wine and travel tips at