Pasta with Smoked Salmon

1 T. butter

6 oz. mushrooms

1/2 small onion, diced

salt and pepper to taste

1 t. lemon grass paste

1/3 c. heavy cream

6  oz. frozen peas

4 oz. smoked salmon, skin removed, flaked

1/2 lb. Brown Rice Pasta, cooked per package directions


Melt butter in skillet over med high heat.  Add mushrooms and onions, season with salt and pepper and cook until onions are translucent and mushrooms have shrunk and are tender.  Stir in the lemon grass. Lower the heat to medium and add the cream and peas.  Cook until peas are defrosted, warmed through and the cream is reduced.  Gently stir in the salmon.  Toss with the cooked pasta adding a little of the cooking water, if needed, to thin the sauce.