Smoked Salmon Pasta with Greek Yogurt Sauce

Serves : 4

Prep time : 15 minutes

Ingredients:

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

Instructions:

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.