Serves : 4
Prep time : 15 minutes
For the sauce:
-2 tbsp olive oil
-3 garlic cloves, mined
-1/4 cup white wine
-1/4 chicken or vegetable broth
-1 1/2 cup non-fat greek yogurt, plain
-1/2 cup shredded parmesan cheese
-1/4 tsp salt
-1/4 tsp garlic salt
-1/4 tsp pepper
For the pasta :
-250g of pasta of your choice (I prefer 3 vegetable fussili pasta)
-1 1/2 cup mushrooms, sliced
-20 asparagus spears
-450 g salmon, fresh or smoked (i prefer the raw smoked salmon packs)
-3 to 4 tbsp of capers
-Salt , pepper to taste
If cooking with fresh salmon: Preheat oven to 425 degrees. Season with salt and pepper and cook for 12-15 minutes, or until just cooked through and flaky. Take out of the oven and set aside.
1- In a large pot, bring salted water to a boil. Add the pasta, cover and cook until al dente, about 10-15 minutes. Drain and set aside.
2- Heat 1tbsp of olive oil in a small pot over medium-low heat. Add the garlic, stir and cook for 1 minute.
3-Stir in the wine and broth, increase the heat and bring to a simmer. Remove from the heat and let it sit for 2 minutes.
4- whisk in the yogurt, salt, pepper and garlic salt. Whisk in the Parmesan at a low heat, stirring constantly until the cheese is melted into a creamy sauce, approximately 3-4 minute. Do not let it come to a simmer or boil as the cheese could curdle.
5- Bring water to boil in a medium pot. Add the asparagus, turn down to medium heat and cook until fork tender, approximately 4-5 minutes.
7-In a large skillet, heat 1 tbsp of olive oil. Add the mushroom and sauté at medium-high heat until caramelized, around 5 minutes.
8-Once the mushrooms are cooked, lower heat and add asparagus, salmon and capers. Stir until the salmon is warm. Add pasta and sauce, stirring to mix. Serve with a sprinkle of fresh herbs (basil, oregano, parsley) or cheese.