This Creamy Smoked Salmon Baked Pasta is perfect for cold winter days. It combines cold smoked salmon, sautéed leeks, cream cheese, cheddar, fresh thyme, aromatic pink peppercorn, and a delicate touch of lemon.
Creamy Smoked Salmon Baked Pasta
Hi, friends. I hope you are doing well. I realized that I have mostly shared the sweet recipes lately. Although we all don’t mind some sweet dishes, I think it’s time for some seriously delicious savory dish. Creamy Smoked Salmon Baked Pasta combines only a few ingredients, but the result is fantastic. Dreamy and creamy pasta mixed with a rich cream cheese sauce, sautéed leeks, and smoked salmon. The addition of fresh thyme, pink peppercorn, and lemon elevates this pasta to a more sophisticated level.
As you see, I used cold smoked salmon, but I do believe hot smoked salmon would work even better as it has a flaky texture.
And did I mention this smoked cheddar crust on top of this luscious pasta?
Also, I’ve got some update. Do you remember the list of the recipes which were created before moving to Halifax? Well, I am almost done!
Pasta Baked pasta Another twist on my cheese savory cookies/biscuits Another twist on naan pizza
- Baked stuffed pasta (Possibly I discard this one as I am not fully satisfied with the pics)
Twist on tiramisu (Possibly I discard this one as I haven’t checked the pictures)
- Fabulously delicious carrot cookies (Will likely discard this one as I cannot find the recipe/proportions I used)
Another twist on fruit/berry curd (Will probably post as it has – a spoiler alert – a beautiful vibrant yellow&orange color)
- Persimmon salad (Delicious one, but the pictures are very boring. Will see)
- Cookie truffles (Will not post as I screwed the pictures)
I have decided to discard #9 and 10. Also, unfortunately, I wasn’t able to locate the full recipe for those carrot cookies. Damn it! It was so good. I need to recreate it. I will likely post #5 which is a simple yet delicious dish.
With this Creamy Smoked Salmon Baked Pasta, I am posting today, this means that next week I will start sharing my new, #Halifax creations. And this means there will be some seafood ideas. While waiting for new ideas, please don’t waste your time and indulge yourself with this scrumptious pasta skillet.
See you soon.
- about 250-300 gr dry small shaped pasta, like farfalle (about 5 cups cooked)
- about 200 gr. cold smoked salmon, torn to small pieces
- 2 medium leeks, only white and light green parts, thoroughly washed and sliced
- 2 tbsp butter
- 2/3 - 1 cup light plane cream cheese (or with additions like garlic or herbs)
- 1 tbsp pink peppercorn, crushed
- 1 tbsp fresh thyme
- 1 tbsp freshly grated lemon zest
- 1/4 tsp smoked paprika
- black pepper, to taste
- salt, optional
- 2/3 of grated smoked cheddar
- Cook the pasta in a pot of salted boiling water until al dente or better 2-3 minutes less. Drain reserving some water (1 cup) and rinse the pasta under running cold water to stop the cooking process.
- In a meanwhile, melt the butter over low medium heat and saute the leeks, for about 10-12 minutes or until softened. If the pan is getting dry, add a little of water (1 tbsp).
- Off heat. While the leeks are still hot, stir in the cream cheese and mix until smooth and combined.
- Add in the salmon, pink peppercorn, thyme, pepper, paprika, and lemon zest.
- Stir in the cooked pasta. Add some of the reserved pasta water to thin the sauce. Try and add some salt if necessary.
- Transfer to a baking dish or skillet. Bake in the preheated to 180 degrees C (365 degrees F) oven for about 10 minutes.
- Sprinkle with the grated cheddar and return to the oven for another 5-7 minutes or until the cheese has melted. Place under grill for a minute if desired a lovely crust.
- Let rest 10 minutes before serving.