Smoked Salmon Cheese Cream Pasta

Smoked Salmon Cheese Cream Pasta

This rich cheese cream pasta is so delicious, yet doesn't contain butter, double cream or flour. You'll taste the delicious broth from the ingredients.

Ingredients: 2 servings

200 g
Smoked salmon
70 g
Shimeji mushrooms
1 packet
Sliced cheese (non-melting type)
2 slices
Grated cheese
2 tablespoons
Milk (I used non-fat milk this time)
150 ml
Eggs (small or medium, whole egg)
1 tablespoon


1. Separate the smoked salmon for the toppings and sauce. Cut the ones for the sauce into large pieces, and cut the ones for the toppings into small pieces.
2. Beat the eggs.
3. Put the milk in a small saucepan, and heat. Once it comes to a boil, add the shimeji and smoked salmon, and add the grated cheese, mayonnaise, and shredded sliced cheese.
4. Turn down the heat to low and melt the cheese. Have a taste, and add salt if needed.
5. When it thickens a little, remove from the heat and let it cool. If you're in a hurry, place the pan in a bowl with ice water to cool The sauce will thickens more as it cools.
6. When the sauce is cool, add it to the bowl with beaten eggs, and mix really well. The sauce is done.
7. Boil the spaghetti, lightly drain, and add to the sauce.
8. Scatter with the smoked salmon for the toppings, sprinkle a generous amount of freshly ground black pepper, and enjoy!

Story Behind this Recipe

I craved for a pasta dish, but I didn't want to go shopping. I had smoked salmon and mushrooms on hand, so I decided to make my favorite cheese cream pasta with them, and it turned out so delicious )
I just thought it up.