Smoked Salmon Pasta Recipe
Servings: 4
Calories: 600kcal
Make luxurious smoked salmon pasta in 20 minutes: rigatoni tossed with a silky cream sauce, peas, mushrooms, and Parmesan. Weeknight easy, restaurant fancy.
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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: 600kcal | Carbohydrates: 59g | Protein: 27g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 99mg | Sodium: 1180mg | Potassium: 463mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1425IU | Vitamin C: 22.6mg | Calcium: 229mg | Iron: 3.3mg
