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Use wholewheat pasta (fusilli or penne).
Provide mushrooms.
Provide garlic clove.
Use red onion.
You need to prepare broccoli floret.
Provide creme fraiche.
Provide grated mature cheddar cheese.
Prepare smoked salmon (thin slices).

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Put the pasta into boiling water, this is going to need about 10 minutes- the pasta should be slightly undercooked.
Finely chop the onion and garlic.
Add the onion and garlic to a large frying pan with a good amount of olive oil, medium heat.
Meanwhile thinly slice the mushrooms then add them to the pan.
Cut the broccoli into small pieces and boil for about 5 minutes, then drain and add to the large pan with the onions, mushrooms, etc.
Season to taste with salt and pepper.
Use a slotted spoon to transfer the pasta to the large pan, keep the water it was in for now.
Add the creme fraiche and stir well.
Add a couple of ladlefuls of the starchy pasta water, this absorb pretty quickly and help the sauce stick to the pasta.
Add about half the grated cheese and mix well.
Simmer for about 5 minutes, add more pasta water if it gets too thick, add salt if it needs it.
Chop up the smoked salmon into 1 inch squares, then add it to the pan, simmer for another 3 to 4 minutes.
Serve with the remaining cheese to sprinkle on top, black pepper to taste.

I love the flavors of smoked salmon pasta: Homemade whole wheat pasta, tarragon, parsley, lots of sweet butter, and of course my own smoked salmon. This is a recipe for the Pacific Northwest, for. This easy salmon pasta recipe is perfect for a midweek meal, served with a creamy, lemony smoked salmon sauce. Find more pasta recipes on Tesco Real Food. Few dishes are tastier than this smoked salmon pasta recipe.

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