4 ounces wide egg noodles
1/4 cup chopped yellow onion
1/2 cup frozen peas and carrot $
11/2 tablespoons all-purpose flour
1 1/3 cups fat-free milk
1/4 c pasta water
2 ounces) 1/3-less-fat cream cheese, softened
1 tablespoons Dijon mustard
freshly ground black pepper
1/4 cup (1 ounces) grated Parmigiano-Reggiano cheese, divided
(if substituting ham smokey gouda can be used)
5 oz leftover baked salmon or ham
leftover pff pastry dough cut into 2-3 inch squares.
1. Preheat oven to 400
2. Cook noodles according to package directions, omitting salt and fat. Drain over frozen peas and carrots ,Saving pasta water. Heat a large skillet over medium heat. Add onion and saute add pasta water milk (mixed with flour and mustard),cream cheese, ; cook 2 minutes, stirring constantly.ntill cheese melts and sauce begins to thicken
3. Remove pan from heat. Stir in noodles, peas, 1/8cup Parmigiano-Reggiano cheese, and salmon.. Spoon mixture into a shallow broiler-safe baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. and puff pastry sqares Bake at 400 for 20mintes . Let stand 5 minutes before serving.
If not using puff pastry baking not necessary, serve from stove. Top with cheese.
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