This can also be made with leftover grilled chicken, if you prefer. Or shrimp. Or throw in some extra veggies (broccoli, asparagus, spinach) and make it totally vegetarian.
340 g dry fettuccine pasta
2 tbsp butter
1 small onion, chopped
1 medium zucchini, cut into 1/2-in. dice
1 1/2 cups quartered fresh mushrooms
1 tbsp all-purpose flour
1 cup 10% cream, (or milk)
1 medium tomato, diced
1/2 cup frozen green peas
1 cup cooked salmon, (leftover or drained canned)
1/4 cup chopped parsley
1 tbsp chopped basil, (or 1 tsp dried)
1/2 tsp salt
1/4 tsp black pepper
grated Parmesan, for sprinkling
Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until tender but not mushy. Drain thoroughly and set aside while you prepare the sauce.
In a large skillet, melt the butter over medium heat. Add the onion and cook, stirring, for about 2 minutes or until just beginning to soften. Add the zucchini and mushrooms and continue to cook until vegetables are tender - about 5 minutes. Add the flour, stir until everything is evenly coated, then add the cream or milk and cook, stirring, until the mixture simmers - let cook for about a minute, until slightly thickened. Stir in the tomato and peas, cook for a minute or two, then add the salmon, parsley, basil, salt and pepper. Cook just until everything is heated through.
Add the drained pasta to the sauce in the pan, toss to coat evenly and rewarm the pasta, then transfer to a serving dish and serve immediately with Parmesan cheese, if you like. (If you are making this totally vegetarian, you may want to increase the seasoning a bit to boost the flavour.)