I love this Smoked Salmon Pasta recipe. It ticks all the yum boxes for me, and it only takes 20 minutes to put it on the table. I’d also be happy to serve this to guests, wouldn’t you?
Why would you make this recipe?
It has huge flavours, and it’s super quick. Actually, the only thing you have to cook is your pasta, so it’s ready as soon as the pasta cooks what’s not to love.
Step by Step
- Get your pasta water on.
- Get your philly out of the fridge, place it in a large bowl and break it up so it comes to room temp fast.
- Add sauce ingredients herbs, pepper, capers and lemons zest to this bowl.
- If the pasta water is now boiling add the pasta.
- Pour a glass of wine. (Optional ???)
- When the pasta is aldente use a ladle to remove some of the boiling pasta water to the sauce bowl. Mix well with a fork.
- Drain the pasta and add to the large bowl with the sauce ingredients.
- Fold through the remainder of the ingredients and serve imediatly.
- Pour a second glass of wine, your job here is done. (Optional ??)
Check out the video to see how easy this pasta meal is
Let’s look at the ingredients for Smoked salmon pasta
- Pasta. Use 80 to 100g dry pasta per person. Depending on how much you want I think this is a good rule of thumb. I add 1 litre of water to a pot for each 100g of pasta. So to serve two, I add a couple of litres of water to a 4 litre pot, bring that to the boil, add salt and add in 200g of pasta. Use whatever shape you like. My favourite pasta is Barilla, what’s yours?
- Cream cheese. I used Philadelphia cream cheese, I’ve always got a block of this in the fridge, it’s so versatile for sweet or savoury dishes.
- 1/2 Tablespoon fresh dill chopped fine or 1/2 tsp of dried. If you can grow this in the garden it’s brilliant, although I used dried this time because it was raining this evening when I went to grab some. Lazy I know. 😉 Remember you want to use about half the amount of dried to fresh when using most herbs.
- Freshly cracked black pepper is the only way to go here. YUM
- Baby capers – you can use salted or brined. Either will work fine just remember you have to get rid of all that salt so rinse, soak and rinse again.
- Zest of ¼ lemon- I know the image in the video looks like an orange but it isn’t. It’s just been on the tree for a while. ?
- Smoked Salmon slices. Now before you think I’m going all Gwyneth Paltrow (she made a cookbook once with loads of expensive ingredients), you only need 100g of smoked salmon for two of you. That’s cheaper than a couple of steaks and if you pick one on special it’s sometimes half the price. Really you don’t need much as it has huge flavours.
- Grated parmesan or pecorino. What would pasta be without it? I used pecorino. Use as much of this as you like. I like a lot. ??
- Micro herbs for garnish are optional, or a sprinkle of parsley.
- Sprinkle of cayenne pepper optional (I do love a bit of heat).
Smoked salmon pasta
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- 1 Pot for water and a few bowls for the sauce ingredients
- 200 g Pasta
- 125 g Cream cheese I used Philly
- 1/2 Tablespoon fresh dill chopped fine or a tsp of dried
- Freshly cracked black pepper
- 1 Tablespoon baby salted capers soaked and rinsed *see tips
- Zest of ¼ lemon
- 100 g Smoked Salmon slices
- ½ cup grated parmesan or pecorino
- Micro herbs for garnish optional
- Sprinkle of cayenne pepper optional
- Get the water on for your Pasta, while it is coming to the boil continue on with the preparation of the sauce.
- Grate your cheese and set aside.
- Add the cream cheese to a bowl, break up with a fork and set it a side to come to room temp while the pasta is cooking.
- Once the pasta water is boiling add the pasta and allow it to come back to the boil, then reduce to a simmer and cook according to the time stated on the pack. *see tips When it’s almost al dente remove around 100ml of the pasta water and mix it in with the sauce ingredients to loosen it up.
- Add the dill, lemon zest, cracked pepper and baby capers to the cream cheese and mix well to combine.
- Drain the pasta, fold the sauce through the pasta, then the salmon plate up and sprinkle over the grated cheese. Sprinkle with micro herbs if you have them.