Linguine with Smoked Salmon and Light Creamy Sauce

Ingredients

• 500g linguine pasta
• 25g Australian Butter
• 2 tablespoons flour
• 2 cups Pauls Slim Milk, warmed
• 2 teaspoons Dijon mustard
• 2 tablespoons capers, roughly chopped
• salt and pepper, to taste
• 200g smoked salmon, cut into strips
• 40g shaved Australian Parmesan Cheese
• fresh basil leaves, to garnish

Method

1. Add pasta to large pot of boiling water and boil for 10-12 minutes or until pasta is al dente.
2. Drain.
3. Melt butter and add flour, cook for 2 minutes.Add milk and cook until sauce just boils and thickens.
4. Stir in mustard and capers, season to taste.
5. Remove from heat and stir in salmon.
6. Combine sauce and hot pasta. Mix well.
7. Serve immediately, garnished with Parmesan and basil.

Nutritional Analysis Per Serve