Hubby plays a little game with me when we are in desperate need of cleaning out the fridge and pantry. The challenge? He picks out a couple of main ingredients and I have to create a dish. It is like a Top Chef challenge and I love it! This challenge started with straw mushrooms and smoked salmon.
You can use any type of pasta you like, I happen to have a whole box of rigatoni, my husband’s favorite. The mushrooms, too, can be substituted for a different type of shroom. For some odd reason, my husband randomly picked up a can of straw mushrooms on a shopping trip. They are really cute!
- 4 cups rigatoni uncooked
- 6 ounces smoked salmon thinly sliced
- 1 1/2 cups frozen peas
- 12 ounce can straw mushrooms in the Asian section
- 1 cup heavy cream
- 1/2 cup Parmesan cheese finely grated, plus extra for garnish
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- crushed red pepper optional
In a medium saucepan, cook pasta according to package directions for al dente. Salt water well.
Drain pasta. Return the same (empty) sauce pan to the stove top. Add heavy cream and garlic. Continue to cook for 3-4 minutes.
Add Parmesan cheese, frozen peas, salt and pepper. Cook for 2 minutes.
Lastly, add salmon and straw mushrooms. Stir for an additional 3-4 minutes. The mixture should be thicker than when you started, but not super thick and creamy.
Serve salmon and sauce over pasta and garnish with extra Parmesan cheese and crushed red pepper (optional). Enjoy your Smoked Salmon Rigatoni in Cream Sauce!
Got some leftover smoked salmon? Whip up some no-cook, no-bake Smoked Salmon Pesto Crackers!