20-Minute Canned Salmon Pasta | CRAZY Good Restaurant-Quality Recipe
This 20-Minute Canned Salmon Pasta is truly what simple and delicious home cooking is all about. We´re talking a ton of flavors, super easy to make and all done using basic pantry staples. Serve this pasta dish next to a garden salad and a crunchy baguette for a restaurant-quality meal.
The beauty of this pasta dish, as stated above, is that we´re using canned salmon instead of fresh salmon. Making this recipe so much more affordable and accessible, but without comprising flavors or textures.
The secret to this recipe is using Greek yogurt. Not only does the Greek yogurt add a great flavor, but it adds a beautiful creamy texture to the pasta. Make sure to add the yogurt at room temperature, otherwise it will easily curdle.
TIPS & TRICKS to Make this Recipe: Make sure to save the water the pasta was cooked in. As adding a splash of the water to the sauce will give it a beautiful silky texture.
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Watch the Video Below on How to Make this 20-Minute Canned Salmon Pasta
Creamy Canned Salmon Pasta with Spinach & Mushrooms
- 8 oz fettuccine 225 grams
- 3 tbsp extra virgin olive oil 45 ml
- 1 onion
- 4 cloves garlic
- 8 white mushrooms
- 7 oz fresh bagged spinach 200 grams
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1/2 tsp dried thyme .50 grams
- 1/2 cup dry white wine 120 ml
- 3/4 cup plain Greek yogurt 170 grams
- 2 cans salmon 6 oz / 170 grams each
- pinch sea salt
- dash black pepper
- handful fresh parsley
Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat, mix together
Meanwhile, finely chop the onion, roughly chop the garlic, roughly chop the spinach and cut the mushrooms into 1/4 inch (.635 cm) thick slices
Heat a large fry pan with a medium heat and add in the olive oil
After 1 minute add in the onion, mix with the olive oil, after 3 to 4 minutes and the onion is translucent, add in the mushrooms, continue to mix together, after 4 minutes and the mushrooms are lightly sauteed, add in the chopped garlic, mix together and cook for 30 seconds, then add in the paprika, thyme, sea salt and black pepper, quickly mix together, add in the wine, mix and simmer for 3 minutes, then add the spinach over the mixture, place a lid on the pan and turn off the heat
Once the water comes to a boil in the stock pot add in the pasta, cook until al dente (check package instructions)
After letting the spinach sit for 3 minutes remove the lid, mix everything together, then add in the Greek yogurt at room temperature and season with sea salt & black pepper, mix together
Once the pasta is cooked al dente, using tongs, transfer it directly from the stock pot into the pan with the sauce, it´s ok if a little pasta water get´s into the sauce, mix together until well mixed, then add in the canned salmon (drained and chopped into large chunks) and give it one final mix, making sure to be gentle to not break the salmon apart
Serve directly out of the pan or on serving dishes, sprinkled with chopped parsley, serve at once, enjoy!
Get the Spanish Paprika I used to make this Recipe
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