Smoked Salmon Pasta with Creamy Mushroom and Lemon Sauce

This delightful dish combines the rich flavors of smoked salmon with a creamy sauce made from sautéed mushrooms and crème fraîche, all brightened by a hint of lemon. The pasta serves as the perfect base to soak up the luxurious sauce, creating a meal that is both comforting and sophisticated. This recipe is a balanced blend of traditional Italian pasta preparation with a modern twist, making it suitable for pescatarians and those seeking a quick yet elegant dinner option.

Ingredients:

• 250g pasta (fettuccine or tagliatelle)
• 150g smoked salmon, sliced
• 200g mushrooms, sliced (button or cremini)
• 200g crème fraîche
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add sliced mushrooms to the skillet and cook for 5-7 minutes until they are golden brown and tender.
4. Stir in the crème fraîche, lemon zest, and lemon juice. Mix well and let it simmer for 2-3 minutes. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Add the cooked pasta to the skillet and toss to combine, then gently fold in the smoked salmon. Season with salt and pepper to taste.
6. Serve immediately, garnished with fresh parsley.