Smoked Salmon Pasta

This creamy smoked salmon pasta tastes like a splurge but comes together in one pot and about 20 minutes. Butter-soft smoked salmon, sweet peas, and Parmesan melt into a velvety sauce that clings to every ridge of rigatoni.

Why You’ll Love This Smoked Salmon Pasta

Creamy, quick and full of flavor, what’s not to love about this decadent pasta?

• Weeknight-fast, date-night fancy: This pasta comes together in no time, making it perfect for busy weeknights; but it’s also on the fancier side, so would be a winner for date night too.
• Simple ingredients, big flavor: You only need a total of 8 ingredients to make this pasta, but it still packs a huge flavor punch.
• Kid-friendly tweaks: If your kids aren’t fans of peas, leave them out! Want to make it a little less spicy? Cut back on the pepper.

Grab from the Store

The smoked salmon pasta ingredient list is fairly simple and includes many pantry staples. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Smoked salmon – Rather than buying whole salmon fillets and smoking them yourself, smoked salmon is something you can buy prepackaged at the grocery store.
• Pasta – I used rigatoni, but you can use penne pasta or any other tubular shaped pasta. Farfalle pasta would also work well; just something with grooves to soak up all that delicious sauce.

How to Make Smoked Salmon Pasta (Step-by-Step)

This easy dinner recipe will be ready in a jiffy since technically speaking the protein is already cooked.

1. Cook pasta. In a medium saucepan, cook pasta according to package directions for al dente. Salt water well.
2. Add heavy cream and garlic. Drain pasta. Return the same (empty) sauce pan to the stove top. Add heavy cream and garlic. Continue to cook for a few minutes.
3. Stir in cheese and peas. Add Parmesan cheese, frozen peas, salt and pepper. Cook for another few minutes.
4. Add rest of the ingredients. Lastly, add salmon and straw mushrooms. Stir. The mixture should be thicker than when you started, but not super thick and creamy.
5. Top with cheese and red pepper. Serve salmon and sauce over pasta and garnish with extra Parmesan cheese and crushed red pepper.

Substitutions and Variations

We always encourage you to put your own spin on dishes. Here are some of my favorite ideas for customizing your smoked salmon pasta.

• Pasta: Swap rigatoni for penne, farfalle, or fettuccine.
• Lighter: Use half-and-half and a teaspoon of butter; reduce a touch longer for body.
• Brighter: Add lemon zest or a squeeze of lemon juice at the end.
• Herby: Finish with dill, chives, or tarragon.
• No mushrooms: Omit or replace with sautéed shallots or spinach.

Perfect Pairings

I always serve my smoked salmon pasta with a side salad and homemade salad dressing like homemade blue cheese or balsamic vinaigrette. Even though there are peas already in the dish, feel free to add another side dish of greens like asparagus or grilled broccoli.

Crusty bread is also a great option. Make your own easy, no-yeast bread like my potato bread or roast garlic bread. Or opt for my award winning garlic bread spread or 2-ingredient bread sticks.

More Pasta Recipes

Like any true Italian girl, pasta is my love language. Here are some of my favorite pasta dishes.

Pork Main Dishes

Authentic Carbonara

4.44 from 60 votes

Pastas

Baked Mostaccioli

4.72 from 21 votes

Chicken Main Dishes

Broccoli Chicken Alfredo

4.88 from 8 votes

Smoked Salmon Pasta Recipe

5 from 7 votes

Make luxurious smoked salmon pasta in 20 minutes: rigatoni tossed with a silky cream sauce, peas, mushrooms, and Parmesan. Weeknight easy, restaurant fancy.

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Cook ModePrevent your screen from going dark

Servings: 4

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Equipment

• Cutting Board
• Dutch Oven
• Colander
• Garlic press
• Whisk

Ingredients

• 4 cups rigatoni , uncooked
• 1 cup heavy cream
• 2 garlic cloves minced
• 1/2 cup Parmesan cheese , finely grated, plus extra for garnish
• 1 1/2 cups frozen peas
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground white pepper
• 6 ounces smoked salmon , thinly sliced
• 12 ounce can straw mushrooms (look on the International aisle)
• crushed red pepper to taste , optional

Instructions

• In a medium saucepan, cook the 4 cups rigatoni according to package directions for al dente. Salt the water well.
• Drain the pasta, set aside. Return the same (empty) sauce pan to the stove top. Add the 1 cup heavy cream and 2 garlic cloves. Continue to cook for 3-4 minutes.
• Whisk in the 1/2 cup Parmesan cheese, 1 1/2 cups frozen peas, 1/2 teaspoon fine sea salt and 1/2 teaspoon ground white pepper. Cook for 2 minutes.
• Lastly, add the6 ounces smoked salmon and 12 ounce can straw mushrooms. Stir for an additional 3-4 minutes. The mixture should be thicker than when you started, but not super thick and creamy.
• Serve the salmon and sauce over the pasta and garnish with extra Parmesan cheese and crushed red pepper to taste (optional).
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store any leftover cold smoked salmon pasta in an airtight container in the refrigerator for up to three days.

Freezing: You can store this salmon recipe in the freezer for up to three months. Just make sure to store in an airtight container or wrap tightly with plastic wrap.

Nutrition

Calories: 600 kcal, Carbohydrates: 59 g, Protein: 27 g, Fat: 28 g, Saturated Fat: 16 g, Cholesterol: 99 mg, Sodium: 1180 mg, Potassium: 463 mg, Fiber: 6 g, Sugar: 4 g, Vitamin A: 1425 IU, Vitamin C: 22.6 mg, Calcium: 229 mg, Iron: 3.3 mg

Author: Chef Jessica Formicola

Calories: 600

Course: Main Course, Main Dish

Cuisine: American

Keyword: easy pasta recipes, smoked salmon recipes

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