Creamy Pesto Pasta With Salmon – a delicious recipe with penne rigate, mushroom, pesto sauce, olive oil, milk, salmon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
1. Boil water & put on pasta.
2
2. Remove any skin from salmon. Salt and pepper & grill 4-6 minutes on each side. You'll know it's done when the salmon becomes flakey.
3
3. In a small sauce pan, mix pesto sauce mix with the oil and milk. Stir constantly and bring to a low boil. Turn heat down and continue to stir until all oil has been incorporated and the sauce begins to thicken.
4
4. Add mushrooms to sauce and allow them to cook a little while the pasta gets to al dente.
5
5. Drain pasta and seperate out into bowls evenly. Put both cheeses (the amount depends on how much you like -- I prefer one slice of provolone and a pinch of shaved parmesan).
6
6. Poor creamy pesto sauce with mushrooms over cheese and pasta.
7
7. Top with grilled salmon fillets. You can add a squeeze of fresh lemon juice if you'd like to, just go light!
483
kcal
Calories
38
g
Fat
3
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 ounces penne rigate, canned mushroom slices (about a handful or so), knorr's creamy pesto sauce mix, 1/4 cup olive oil, and more.
Yes, Creamy Pesto Pasta With Salmon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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