Creamy One-Pan Smoked Salmon Pasta | Quick & Easy 20 Minute Recipe
This Creamy One-Pan Smoked Salmon Pasta is seriously what simple & delicious food is all about. It´s packed with flavors, effortless to make and all done in about 20 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for one heck of an incredible meal.
What really makes this pasta dish stand out is the creamy texture. I used plain Greek yogurt instead of milk or heavy cream. This makes this dish so much healthier, while still giving it an incredibly rich & creamy sauce.
To make this dish I used penne pasta. But as always, you can use any type of pasta you like. However, since this is a one-pan dish, meaning the pasta get´s cooked in the same pan as the rest of the ingredients. I do recommend using thicker cut pastas, as they work better in these type of dishes.
TIPS & TRICKS to Make this Recipe: Important to let the pasta cool off for a couple of minutes before adding the Greek yogurt. That way the yogurt does not curdle. Also, make sure to add in the yogurt at ROOM TEMPERATURE, if you add it in there cold, it will curdle.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make this Creamy One-Pan Smoked Salmon Pasta
Creamy One-Pan Smoked Salmon Pasta
- 2 tbsp extra virgin olive oil 30 ml
- 2 shallots
- 5 cloves garlic
- 1 tsp dried dill 1.05 grams
- 3 cups water 710 ml
- 2 1/4 cups penne pasta 8 oz / 225 grams
- 4 slices smoked salmon
- 1/2 cup plain Greek yogurt 110 grams
- 1/4 cup finely grated manchego cheese 30 grams
- handful fresh chives 6 grams
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, thinly slice 2 shallots and roughly chop 5 cloves garlic
Add the shallots and garlic into the pan with the hot olive oil, mix continuously, after 2 minutes and the shallots & garlic are lightly sauteed, add in 1 tsp dried dill, quickly mix together, then add in 3 cups water and season with sea salt, turn up the heat to a high heat and give it a quick mix
Once the water comes to a boil, add in 2 1/4 cups penne pasta, mix every 2 to 3 minutes
After 9 minutes and most of the water has been absorbed by the pasta, but there is still some water left, place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the majority of the water has been absorbed, then turn off the heat, remove the lid and let the pasta slightly cool off
Meanwhile, finely chop a handful of fresh chives and roughly chop 4 slices of smoked salmon
Add the chopped salmon into the pasta, along with 1/2 cup plain Greek yogurt at room temperature and season generously with black pepper, mix together until well mixed
Finely grate 1/4 cup of manchego cheese over the pasta and sprinkle with finely chopped chives, serve at once, enjoy!
Get the Extra Virgin Olive Oil I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.