Creamy Smoked Salmon Pasta

Recipe View 1 mins Gather all ingredients and have them prepped and ready to go.

Recipe View 11 mins Bring a large pot of lightly salted water to a rolling boil. Add the penne pasta and cook according to package directions, about 11 minutes, or until al dente. Drain well, reserving about 1/2 cup of pasta water.

Recipe View 3 mins While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 2-3 minutes.

Recipe View 1 mins Stir in the flour and garlic powder into the onion and butter mixture, cooking for about 1 minute to create a roux.

Recipe View 5 mins Gradually whisk in the milk, ensuring there are no lumps. Heat the sauce to just below a boil, then reduce heat to low and gradually stir in the grated Romano cheese until the sauce is smooth and creamy.

Recipe View 4 mins Stir in the thawed green peas and drained mushrooms. Cook over low heat until warmed through, about 4 minutes.

Recipe View 2 mins Gently toss in the chopped smoked salmon and cook until just heated through, about 1-2 minutes. Be careful not to overcook the salmon, as it can become tough.

Recipe View 2 mins Add the cooked pasta to the skillet with the creamy smoked salmon sauce. Toss to coat, adding a splash of the reserved pasta water if needed to adjust the consistency of the sauce. Serve immediately, garnished with additional grated Romano cheese.