Rating: 4.5 stars
22 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

I derived this recipe after tasting something similar at a restaurant. It is wonderfully rich and filling.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, and cook the tortellini 7 to 8 minutes, or until al dente. Drain, and transfer to a large bowl.

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  • In a saucepan over low heat, simmer the milk, onion, bay leaf, cloves, and nutmeg about 15 minutes. Remove from heat, and discard the onion, bay leaf, and cloves.

  • Melt 2 tablespoons butter in a large skillet over medium heat. Stir in the red bell pepper and asparagus, and cook about 3 minutes. Stir in the mushrooms, and continue cooking until tender. Mix in the smoked salmon, reduce heat to low, and cook until heated through.

  • Melt the remaining 2 tablespoons butter in a saucepan over medium heat, and slowly whisk in the flour until smooth. Thoroughly blend in the warmed milk. Stir into the skillet with the salmon mixture.

  • Spoon the salmon and sauce mixture into the bowl with the cooked pasta, and toss to coat.

Nutrition Facts

364 calories; protein 22.6g; carbohydrates 36.5g; fat 14.9g; cholesterol 59.4mg; sodium 745.9mg. Full Nutrition
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