Creamy Smoked Salmon Pasta

• 6 tablespoons butter
• 1/2 onion, finely chopped
• 2 tablespoons all-purpose flour
• 2 teaspoons roasted garlic
• salt, to taste
• 2 pinches crushed red pepper flakes, ot to taste
• 2 cups skim milk
• 1/2 cup grated pecorino romano cheese, plus some for serving
• 1 cup frozen green pea, thawed and drained
• 1/2 cup mushroom (any kind, we used button mushrooms)
• 10 ounces sliced smoked salmon (we used Nova)
• 16 ounces penne rigate

1. Bring a large pot of lightly salted water to boil.
2. Add pasta and cook for 8-10 minutes or until al dente; drain.
3. Melt butter in a large non-stick skillet over medium heat.
4. Stir in crushed red pepper, allow it to season the butter.
5. Saute onion in butter until tender, about 8 minutes.
6. Add garlic in the last 2 minutes.
7. Then, stir in flour; gradually stir in milk; whisking all the while.
8. Check for seasoning.
9. Heat to just below boiling and then gradually stir in cheese until the sauce is smooth.
10. Stir in peas and mushrooms; cook over low heat for 4 minutes.
11. Toss in smoked salmon and cook for 2 more minutes.
12. Serve over pasta, a salad of greens, French bread and a bottle of wine.
13. E N J O Y!

butter, onion, flour, garlic, salt, red pepper, milk, pecorino romano cheese, frozen green pea, mushroom, salmon, penne rigate

Taken from www.food.com/recipe/creamy-smoked-salmon-pasta-393065 (may not work)