Smoked Salmon Alfredo Recipe
Hamakua mushroom, rainbow chard, sun-dried tomato, caper, fettuccine
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Ingredients
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Main Ingredients
Method
Cooking Directions
- 1
Cook the Fettuccine
In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add Hamakua mushrooms and cook until they are tender, about 5 minutes.
- 3
Add Rainbow Chard and Sun-dried Tomatoes
Stir in the rainbow chard and sun-dried tomatoes, cooking until the chard is wilted, about 3-4 minutes.
- 4
Prepare the Alfredo Sauce
Pour in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese and stir until melted and smooth. Season with salt and black pepper to taste.
- 5
Combine Ingredients
Add the cooked fettuccine, smoked salmon, and capers to the skillet. Toss to combine all ingredients well and heat through.
- 6
Serve
Serve the Smoked Salmon Alfredo hot, garnished with additional Parmesan cheese and black pepper if desired.
