Vary the dish using your favourite and/or seasonal veggies.
Serve with fresh bread or a green salad.
Boil pasta after package instructions and reserve some of the boiling water. Separate the Brussels sprouts into big leaves and hearts. Quarter the hearts and the mushrooms and fry them in oil in a sauté pan for a few minutes. Add shallot, garlic, rosemary, leaves of Brussels sprouts and salmon cut into bite size pieces. After about 1 minute add whipping cream and 1 dl of the boiling water from the pasta. Stir the ingredients and boil for a few minutes. Mix the drained pasta penne and salmon sauce, add drained Apetina cubes and season with salt and pepper.