Creamy Smoked Salmon Pasta Recipe - Allrecipes.com
Creamy Smoked Salmon Pasta Recipe
  • READY IN 30 mins

Creamy Smoked Salmon Pasta

Recipe by  

"This is a lighter version of pasta carbonara. For people who want the flavor but not the bacon, smoked salmon is the perfect substitute!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Melt butter in a large skillet over medium heat. Saute onion in butter until tender.
  3. Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms., and cook over low heat for 4 minutes.
  4. Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.
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Reviews More Reviews

Most Helpful Positive Review
Sep 17, 2005

I really enjoyed this recipe ! It was delicious, I did change it somewaht, I used fresh mushrooms instead of canned. I grilled the salmon and I added a little white wine and a few t. spoons of lemon juice. I could not stop telling all my friends how delicious it was. Definetly a keeper.

 
Most Helpful Critical Review
Oct 28, 2008

While I appreciate the submitter's attempts to make the cream sauce lighter by using skim milk and thickening with flour, I don't think it achieved the same effect as the real stuff. Hubby couldn't eat more than a couple bites. I thought the sauce's taste and texture was a bit too floury. Light cream would probably have been better suited for this dish. It also needed fresh cracked pepper and minced garlic instead of garlic powder. I also only used half the butter.

 
Sep 13, 2005

I LOVE this recipe!!! I alter it a tiny bit - I use less butter (about 4 tablespoons), 1% milk instead of skim, 1 cup of Romano cheese (I really love Romano cheese), and a whole bag of frozen peas ('cause they're good for you!). Oh, and I leave out mushrooms 'cause I don't like them. But this recipe is really great. I find it comes tastier if you use the moist smoked salmon instead of the dry smoked salmon. My boyfriend and I cook this every other week, we enjoy it so much.

 
Dec 12, 2012

Great recipe and so quick to do! My wife, who is not a fan of “slap it all together” food, actually asked me how hard it was to do since she would like to make it again. The changes I made are very simple: reduced butter to 4 tablespoons, all fresh veggies, and could not help myself to up the calorie count by adding two crumbled pieces of bacon at the last step with the salmon (yumm!!!).

 
Jul 13, 2003

In response to the reviewer who used leftover grilled salmon-Grilled salmon will not work in this recipe-at least for me. Smoked salmon has an alltogether different flavor and texture that makes this recipe unique!

 
Jun 19, 2005

Well, how did I change THIS recipe? First of all, no onion! Then, I sauteed fresh mushrooms with the garlic & removed them from the pan before making a nice toasty roux. I used 2% milk and no cheese (we don't like cheese with most seafoods). Added some dill along with the peas, mushrooms & salmon. Very tasty and would definitely make again! Thanks for the post!

 
Jun 30, 2004

I love this recipe! I would change one thing, use cheese tortellini instead of penne pasta. I promise that you will love it! Thanks for the recipe.

 
Jun 25, 2003

This tasted like something you'd get in a restaurant. I added asparagas spears and my husband raved! The key is to get good quality salmon and not use something out of a can.

 

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Nutrition

  • Calories
  • 398 kcal
  • 20%
  • Carbohydrates
  • 49.9 g
  • 16%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 520 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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