Toodle-looo!! Hope you are having a mahhhvelous (Brit accent) Saturday!
On my last post, I briefly mentioned that I had a pasta recipe to share with you. This is a very unique spin-off of Olive Garden’s Gorgonzola and Mascarpone with Pear Ravioli and Shrimp. Boy, that was a mouth-full!
It’s not quite the same as Olive Garden’s pasta obviously, but the creamy and slightly sweet factor is still noticeable in this dish. Plus, I realized right when I started cooking that I don’t have all the beautiful ingredients that make OG’s dish: Gorgonzola cheese and Pears.:P
Nevertheless, I really thought it was recipe worthy.:) And if this fact appeases your mind, then just know that it was little Daniel approved. ^.~*
I assure you that this pasta is very creamy and full of protein–trust me, it will keep you full for quite a while!
Creamy Mascarpone Salmon Pasta
Inspired by Olive Garden
2.5 C almond milk
1/2 C greek yogurt
2 TBSP mascarpone cheese
1 TBSP wheat flour (optional)
1 TBSP arrowroot powder (or cornstarch)
1 minced garlic clove
1/4 C cheese (I used what I had; parmesan)
2 cups of cubed salmon
1/2 tsp garlic powder
1/4 tsp nutmeg
1/2 tsp sea salt
some black pepper
some chopped basil
pasta of your choice (I used whole wheat+sweet potato gnocchi and whole wheat penne)
First, grab a medium-large bowl and whisk together all the ingredients except for the arrowroot powder and lemon juice.
Then, heat a medium pot on med-high heat and pour the creamy mixture. Let it cook for approximately 5-7 minutes. While that cooks, cube the salmon and have it ready.
Cook the pasta of your choice in a separate medium pot.
Now squeeze the lemon into the creamy mixture while it’s cooking, and stir occasionally. It will start to bubble up, and then throw in the arrowroot powder (or cornstarch; this is the thickening agent) and keep stirring. It may take a while for it to thicken up, so be patient.
After 5 more minutes or so, add the cubed salmon pieces. When the salmon is gently cooked, turn off the heat and you are done!!
This makes about 6 medium sized servings.
Interestingly enough, I thought that I would L.O.V.E. this sweet potato gnocchi more than the original one, but turns out that it was just good. It wasn’t what I expected, but it was yummy regardless. I never dislike food anyway!
Tips for next time:
The original Olive Garden pasta actually contained balsamic vinegar!! I can’t believe that I had forgotten about that crucial ingredient! And so, next time I would add…
- Balsamic vinegar
- gorgonzola cheese instead of parm
I really enjoyed this dish, and I hope you will too. The next day I had it for dinner while at school and added balsamic vinegar. This is essential and it makes a world of a difference! So I suggest you add that from the very beginning.
By the way, God willing I’ll be back soon to share this with you…
Have a blessed day y’all!!! Cheeri-ohh!
Grace & Peace,