- Level: Intermediate
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 694
- Total Fat
- 33 g
- Saturated Fat
- 19 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 26 g
- Cholesterol
- 99 mg
- Sodium
- 723 mg
- Level: Intermediate
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 694
- Total Fat
- 33 g
- Saturated Fat
- 19 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 26 g
- Cholesterol
- 99 mg
- Sodium
- 723 mg
Ingredients
Directions
- Bring a pot of water to boil for the pasta.
- For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening. Stir in tomato sauce and heat through. Remove from heat and add cream cheese. Blend with an immersion blender. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
- Boil the pasta until al dente and drain. Add the cooked pasta and strips of salmon to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed. Transfer to a serving dish and sprinkle with chives.
