Smoked Salmon Spaghetti with Light Bechamel Sauce
In need of a delicious and quick dinner? You can’t go wrong with pasta, am I right?!This smoked salmon spaghetti with light bechamel sauce is delectable and light on the budget. It’s refreshing, full of flavour and requires a few ingredients. It’s perfect to make on those nights when you want to surprise your family, friends or guests with a time-friendly, impressive meal. I love that this recipe uses fresh ingredients and, best of all, it’s quick and easy to make. A fresh side salad would be a great addition to the pasta or top with some microgreens — yum!You can even double the recipe at the start of the week and use leftovers for lunch the next day. Or freeze a large batch for another night when time is of the essence. Trust me, this recipe will leave you craving more so go ahead and make extra!If you have the time, try making my homemade Italian pasta recipe (no pasta machine required). It adds a delicious touch to the dish!
Ingredients
For the pasta
- pasta cooked spaghetti
- 4 oz smoked salmon flaked
For the sauce
- 1 ½ cup low-fat milk
- ½ tbsp extra virgin olive oil
- ½ tbsp butter
- 1 ½ tbsp all-purpose flour
- 2 tbsp strong cheese chopped or grated
- 2 stalk green onion
- 1 ½ tbsp garlic powder
- salt & pepper to taste
- capers optional
- lemon wedge to serve
Instructions
- 1. Start by sauteéing the green onions and garlic powder in the olive oil and butter for about 2 minutes - until fragrant.
- 2. Add the flour, and make a thick paste (roux).
- 3. Add the milk slowly - about 1/2 cup at a time. Let the milk be fully incorporated and slightly thickened before adding more. Add milk until you reach your desired consistency.
- 4. Mix in the cheese and sprinkle salt and black pepper to taste.
- 5. Make pasta according to package directions. When finished cooking, drain and toss with a splash of olive oil to keep the noodles from sticking.
- 6. Toss in the pasta and salmon until well coated and heated through.
- 7. Serve with a sprinkle of capers and a fresh squeeze of fresh lemon.
Notes
Share your recipe experiences with me in the comments below!
Recipe adapted from SeaChange
* Not a sponsored post *
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