Ingredients
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1 lb pasta (I used gluten free penne)
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1/4 cup butter
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2 tablespoons flour (I used brown rice flour)
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2 cups milk
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1 cup parmesan cheese, freshly grated
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1 cup monterey jack cheese, sliced
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2 (7 ounce) cans salmon (or a pound of cooked salmon)
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2 cups fresh spinach, julienned
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1/2 cup sun-dried tomato
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1/2 cup fresh oregano, chopped
Instructions
- Bring a large pot of salted water to a boil.
- Add pasta and cook for 11 to 13 minutes or until al dente; drain.
- In a medium saucepan over medium heat, melt the butter add the flour and whisk constantly until it bubbles and is smooth.
- Gradually stir in the milk and cheeses whisking continously until smooth.
- Crumble salmon into the butter mixture.
- Stir in the spinach, sun-dried tomatoes, and oregano.
- Cook and stir about 3 minutes, until heated through.
- Serve over the cooked pasta.