Creamy Tomato Smoked Salmon Pasta Recipes

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CREAMY SMOKED SALMON PASTA WITH SPINACH AND TOMATO



Creamy Smoked Salmon Pasta With Spinach and Tomato image

Thick and creamy sauce with a touch of heat and brimming with smokiness from the salmon and freshness from the spinach and tomatoes. I usually make this using a double batch of Recipe #216441 instead of dry fettuccine.

Provided by under12parsecs

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lb fettuccine pasta (or use a double batch of Homemade Noodles for 2)
1/2 cup sweet onion, finely diced
1 garlic clove, minced
1 pinch red pepper flakes
1 (8 ounce) package cream cheese
1/2 cup parmesan cheese, grated
1/4 cup monterey jack cheese, grated
1/2 cup unsalted butter
1/4 cup milk
1/4 cup buttermilk
1/4 teaspoon dried basil
1/2 cup fresh spinach, torn
1 tomatoes, seeded and cut
1/2 cup smoked salmon, broken into little pieces

Steps:

  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook for 10 to 15 min or until al dente; drain.
  • Meanwhile melt the butter in a large skillet and add onion, garlic, and red pepper flakes. Cook over medium heat until onions are translucent. Reduce heat to low and add in milks, cheeses, and basil and stir over low heat until smooth and creamy about 10 to 15 minutes. Add smoked salmon and spinach and toss until heated through. Add cooked pasta and tomatoes and toss to combine. Add a bit of starchy pasta water if needed to make the sauce a good consistency. Season with salt and pepper to taste.

CREAMY SMOKED SALMON PASTA



Creamy Smoked Salmon Pasta image

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

Provided by DEBNJAMES

Categories     Seafood     Fish     Salmon     Smoked

Time 30m

Yield 8

Number Of Ingredients 10

6 tablespoons butter
½ onion, finely chopped
2 tablespoons all-purpose flour
2 teaspoons garlic powder
2 cups skim milk
½ cup grated Romano cheese
1 cup frozen green peas, thawed and drained
½ cup canned mushrooms, drained
10 ounces smoked salmon, chopped
1 (16 ounce) package penne pasta

Steps:

  • 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.
  • Melt butter in a large skillet over medium heat. Saute onion in butter until tender.
  • 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.
  • Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 49.9 g, Cholesterol 40 mg, Fat 13.7 g, Fiber 3.1 g, Protein 20 g, SaturatedFat 7.4 g, Sodium 520.1 mg, Sugar 6.7 g

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  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Reserve 1 cup of the pasta water then drain the pasta and put it back into the pot. Place the spinach on top of the pasta.
  • While the pasta cooks, begin making the sauce. Heat the oil in a large pan over medium-high heat. Add the onion and cook for 2 minutes, until it is transparent. Add the garlic and cook for 1 minute.
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