Smoked Salmon Tortellini with Bechamel Sauce

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

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 364 Calories

Ingredients

• ¼ cup butter
• 2 tablespoons all-purpose flour
• 1 pinch ground nutmeg
• 1 ¼ cups milk
• 1 bay leaf
• 1 red bell pepper, chopped
• 2 whole cloves
• 10 ounces fresh mushrooms, sliced
• 2 (9 ounce) packages cheese tortellini
• ¼ small onion
• ½ pound fresh asparagus, trimmed and quartered
• 1 pound smoked salmon, chopped

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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