Go Back
Print

Creamy Smoked Salmon Pasta

Servings 4

Ingredients

  • 500 grams pasta
  • 1 teaspoon Olive oil plus extra
  • 25 grams Butter
  • 1 onion finely diced
  • 2 cloves garlic chopped
  • 1 cup Cream
  • ½ cup Stock / white wine
  • 300 grams smoked salmon
  • 1 cup Frozen Peas
  • Salt & Pepper
  • ¼ cup chopped parsley
  • 1 lemon

Instructions

  1. Cook pasta as per packet directions. Once cooked, drain, reserve 1 cup of cooking water. Place the pasta back in the pot and drizzle with a little olive oil to prevent sticking.
  2. While the pasta is cooking, take your Biroix dish and place on a medium heat and add the butter, 1 teaspoon of olive oil and sauté the onion until soft, around 4 minutes. Add garlic and cook for a further 1 minute. Stir occasionally to ensure the garlic doesn’t burn.
  3. Add the wine/stock and simmer for 1-2 minutes. Turn the heat down to low and add the cream, stir to combine, and simmer for 3-5 minutes until thickened a little. Add ¼ cup of the reserved pasta cooking water, and peas. Cook for 1-2 minutes until peas are tender.
  4. Add the salmon, flaking it in in large chunks.
  5. Season to taste with salt and pepper.
  6. Pour the pasta over the sauce while the heat is still on, toss gently together for a minute or so.
  7. If you like you can add a little more pasta water here, this makes it a little silkier and creamier. Take off the pasta off the heat, add the juice of half a lemon.
  8. Scatter with herbs and serve with extra lemon wedges.