Serves 4
Prep time: 5 minutes
Cook time: 15 minutes
This is a dish born out of scrappy ingenuity. Our family went through a crash course in thriftiness during an uncertain time, and I found myself asking for help at a local food pantry. I learned to swallow my pride and accept help when it was needed. In situations like this, we quickly learn where value is because that’s what helps keep our family afloat and allows us to stretch money further. When I got home from the food pantry and opened the bags they gave me, I found a box of rotini noodles and a can of pink salmon and made this dish with other ingredients from my pantry.
“Charity enters heaven when humility opens the door.” – Maria Natividad Venegas de la Torre
Ingredients
- 8 ounces rotini pasta noodles
- 4 Tablespoons butter
- 2 Tablespoons flour
- 1 cup heavy whipping cream
- 4 ounces cream cheese
- 1 Tablespoon lemon juice
- 1 cup sun dried tomatoes, chopped
- 1/4 cup capers, drained
- 1 15-ounce can of pink or sockeye salmon, drained
Instructions
- Boil the pasta according to package directions, about 8 minutes.
- Meanwhile, put 2 Tablespoons butter, the flour, and whipping cream in a large skillet and cook over medium heat, stirring constantly for 2 minutes.
- Add the cream cheese, reduce heat to medium-low, and continue to stir for about 2 more minutes until it makes a smooth sauce.
- Place a strainer or colander in the sink. Pour the pasta in the strainer to drain.
- Add the pasta, lemon juice, tomatoes, capers, salmon, and 2 Tablespoons butter to the skillet with sauce. Cook for 2 minutes, stirring mixture until well combined. Serve immediately.
