I decided to give the salmon pasta recipe I found on Allrecipes another shot, but trying it with the cream sauce rather than just a simple wine sauce. I altered the proportions of ingredients, as the butter and cheese quantities seemed too much. In the end I think it was still a little on the creamy side for my liking, and I cant’ imagine what it would have been like with the full butter/cheese quantities (although I don’t like creamy sauces much to begin with…) It was a really nice blend of flavours though, and surprisingly easy to make!

Ingredients: 

• Pasta, cooked according to package instructions
• 2 tbsp butter
• 2-3 garlic cloves, minced
• 1 cup 2% milk
• 1/4 cup white wine
• 1 tbsp all-purpose flour
• 1/2 cup Parmesan cheese
• 1 smoked salmon fillet, chopped
• 1 tbsp capers
• 1/2 large tomato, diced
• ~1 cup spinach (or 2 handfuls)
• ~1 tbsp dried oregano
• Pepper, salt to taste

Directions:

1. While pasta is cooking, melt butter in a medium pan over medium heat. Add garlic and cook until fragrant, about 2 min.
2. Slowly stir in milk. Add white wine. While stirring, add flour to thicken. Slowly add Parmesan cheese until melted.
3. Add salmon to sauce. Stir in tomatoes, capers. Let simmer for 5 min, then stir in spinach. Add oregano, pepper and salt. Serve over cooked pasta.

Yields 2 servings.