Happy World Pasta Day! Yes it’s a thing.
So in honour of world pasta day I am sharing with you my creamy salmon pasta with spinach. It is a lovely pasta dish, quick and easy to make, and utterly delicious. The fact it takes less than 30 minutes to make is just a happy plus.
Because of the cream and cheese in the sauce, this is not a light dish. It’s very rich and calorific, but absolutely worth it. If you are after a lighter dish I would suggest my easy tuna pasta or my asparagus and prawn linguini. Alternately you could make this dish with wholegrain pasta and switch the double cream with some single cream. It won’t be as rich, but you will still end up with a bowl of gloriously creamy salmon pasta.
This recipe is quite similar to my creamy Cajun chicken and spinach pasta, both contain spinach and cream, which to me is a winning combination. Also the extra iron in the spinach is always a good idea. As with all creamy sauces I like to use penne rigate pasta, but also use farfalle (bowties). I would stay away from longer pastas such as spaghetti and linguini, as I just don’t feel like they do the creaminess justice.
Salmon is one of my favourite types of fish. It’s full of vitamin D and it’s tangy taste pairs wonderfully with the sweetness of pecorino and the light spice from the chilli flakes. You can get pecorino in most large supermarkets or cheese counters. I get mine from Tesco.
This isn’t a dish that reheats well in my opinion, and it’s best eaten straight off the stove.
What will you be making to celebrate World Pasta Day?
Creamy Salmon Pasta with Spinach
- 150 g Penne Pasta
- 1 tsp Salt
- 1 tbsp Olive Oil
- 1/3 White Onion Chopped Finely
- 2 Garlic Cloves Minced
- 250 g Passata
- 1 tbsp Chilli Flakes
- 1/2 cup Baby Spinach
- 60 g Smoked Salmon
- 100 ml Double Cream
- 1/2 cup Pecorino or Parmesan
- 1 tbsp Flat Leaves Parsley
- 1/3 cup Fresh Basil
- Cook the Pasta as per the instructions on the packet
- Whilst the pasta is cooking heat up the olive oil and gently fry the onion and garlic
- Add the passata and the chilli flakes and gently let it cook for 5-8 minutes
- While that cooks slice your smoked salmon into squares. You can do a few in ribbons and use them as garnish
- Add the cream to the sauce along with the salmon and spinach and give it a good stir
- Add the now cooked pasta to the sauce and stir in the pecorino, parsley and basil.
- Garnish with some more pecorino, and the leftover salmon (if you set it aside) and serve hot