This Smoked Salmon Pasta recipe is a new way to use smoked salmon! You can prepare a delicious dinner in just 25 minutes! That makes this recipe perfect for a quick and scrumptious weeknight meal. Get your hands on this amazing smoked salmon pasta!
Rigatoni pasta, smoked salmon, peas, mushrooms, cheese and garlic. Sounds like the start of a amazingly easy Smoked Salmon Pasta recipe to me!
What is smoked salmon? Smoked salmon is the way the salmon is prepared, usually a salmon fillet that has been smoked hot or cold, cured, and partly dehydrated. It is considered a very desirable food item!
It’s typically eaten with cream cheese, red onion, lemon, and capers on a slice of bread, but can be used in multiple recipes like pasta, canapés, salads, quiches, appetizers, and can even be found in sushi rolls!
I love recipes that use smoked salmon because like in this Smoked Salmon Pasta, you just throw in the smoked salmon and only have to leave it cooking for a few minutes. This really helps to make the recipe easier!
Hubby plays a little game with me when we are in desperate need of cleaning out the fridge and pantry. The challenge? He picks out a couple of main ingredients and I have to create a dish. It is like a Top Chef challenge and I love it! This challenge started with straw mushrooms and smoked salmon, and thats how this salmon pasta recipe came to be!
You can use any type of pasta you like, I happen to have a whole box of rigatoni, my husband’s favorite. The mushrooms, too, can be substituted for a different type of shroom. For some odd reason, my husband randomly picked up a can of straw mushrooms on a shopping trip. They are really cute!
If you enjoyed this salmon pasta recipe, check out these other easy pasta recipes:
- Pesto Pasta Bake
- Lemony Artichoke Pesto with Pasta
- One-Pot Chicken Bruschetta Pasta
- Squid Ink Pasta with White Wine Cream Sauce
Tools for making Smoked Salmon Pasta:
- 4 cups rigatoni , uncooked
- 6 ounces smoked salmon , thinly sliced
- 1 1/2 cups frozen peas
- 12 ounce can straw mushrooms (look on the International aisle)
- 1 cup heavy cream
- 1/2 cup Parmesan cheese , finely grated, plus extra for garnish
- 2 garlic cloves minced
- 1/2 teaspoon fin sea salt
- 1/2 teaspoon white pepper
- crushed red pepper , optional
In a medium saucepan, cook pasta according to package directions for al dente. Salt water well.
Drain pasta. Return the same (empty) sauce pan to the stove top. Add heavy cream and garlic. Continue to cook for 3-4 minutes.
Add Parmesan cheese, frozen peas, salt and pepper. Cook for 2 minutes.
Lastly, add salmon and 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 salmon and sauce over pasta and garnish with extra Parmesan cheese and crushed red pepper (optional). Enjoy your Smoked Salmon Rigatoni in Cream Sauce!