Smoked Salmon Tortellini With Bechamel Sauce
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Recipe Summary Smoked Salmon Tortellini With Bechamel Sauce
I derived this recipe after tasting something similar at a restaurant. It is wonderfully rich and filling.
Ingredients | White Pasta Sauce Recipes2 (9 ounce) packages cheese tortellini1 ¼ cups milk¼ small onion1 bay leaf2 whole cloves1 pinch ground nutmeg¼ cup butter1 red bell pepper, chopped½ pound fresh asparagus, trimmed and quartered10 ounces fresh mushrooms, sliced1 pound smoked salmon, chopped2 tablespoons all-purpose flourDirectionsBring a large pot of water to a boil, and cook the tortellini 7 to 8 minutes, or until al dente. Drain, and transfer to a large bowl.In a saucepan over low heat, simmer the milk, onion, bay leaf, cloves, and nutmeg about 15 minutes. Remove from heat, and discard the onion, bay leaf, and cloves.Melt 2 tablespoons butter in a large skillet over medium heat. Stir in the red bell pepper and asparagus, and cook about 3 minutes. Stir in the mushrooms, and continue cooking until tender. Mix in the smoked salmon, reduce heat to low, and cook until heated through.Melt the remaining 2 tablespoons butter in a saucepan over medium heat, and slowly whisk in the flour until smooth. Thoroughly blend in the warmed milk. Stir into the skillet with the salmon mixture.Spoon the salmon and sauce mixture into the bowl with the cooked pasta, and toss to coat.Info | White Pasta Sauce Recipesprep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
8
Yield:
8 servings
TAG : Smoked Salmon Tortellini With Bechamel SauceSide Dish, Sauces and Condiments Recipes, Sauce Recipes,
