Salmon Pasta with Creamy Linguine

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 lb. linguineMay use whole grain linguine
4 cups canned salmonwater packed, drained, flaked. May use fresh tuna 
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 tablespoon olive oil
6 garlic cloves, mincedWash, peeled and minced
1 1/2 cup fresh sliced mushroomsWash, trim and slice
1 cup celery, dicedWash, trim and dice
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley flakes
1 cup Parmesan cheese

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Bring a pot of water to a boil. Cook linguine until al dente, about 9 minutes, or as package directs. Reserve 1/2 cup of cooking water; drain pasta
2Melt butter in a small pan over medium-low heatSprinkle in flour and cook, stirring, until thickened but not browned, about 2 minutes .Whisk in milk and continue to whisk until sauce is thick enough to coat the back of a spoon, about 3 minutes. Season with salt and pepper. Remove from heat
3Warm oil in a large skillet over medium-high heatAdd garlic and cook, stirring, until golden, about 1 minuteAdd mushrooms and sauté until they release their liquid and begin to turn golden, about 5 minutesAdd onion, celery and cook, stirring, until vegetables are tender, about 5 minutes longer
4Stir sauce and reserved pasta water into vegetable mixture and cook, stirring, until heated through, about 5 minutesReduce heat to medium-low, add salmon, breaking it up, and cook until warmed through, about 2 minutesSeason with salt and pepperToss linguine with sauce, sprinkle with parsley and Parmesan cheese, and serve hotCook until internal temperature reaches 165° F for 15 seconds.