Creamy Smoked Salmon Pasta with Veggies
This delicious creamy smoked salmon pasta with veggies is a lovely adaptation of the classic smoked salmon bagel flavor combo...light and perfect for a summer meal!
Servings: 4 -6 servings
Equipment
Ingredients
- 12-16 ounces of dried pasta see notes
- 6-8 ounces of smoked salmon flaked (I recommend filet, not thin strips)
- 1 medium shallot minced (or 1/4 of a red onion)
- 2 handfuls of fresh spinach
- 6 medium brussels sprouts minced or shredded
- Other vegetables as desired I used roasted golden beets
- Fresh-ground salt & pepper olive oil
- Optional: capers
- SAUCE
- 1 container of creme fraiche
- 2 tablespoons of olive oil
- Zest of 1/2 a lemon
- A little bit of fresh lemon juice a squeeze or two
Instructions
- It's easiest if you prepare your vegetables first. I pan-caramelized my shredded brussels sprouts (cook on medium in a little olive oil with some salt and pepper for about 5 minutes). Then add the shallots and cook for a couple minutes, then add the spinach to wilt. I roasted my golden beets as well.
- Boil water for the pasta, add a handful of salt, and then add the pasta. Cook until al dente, usually 5-6 minutes. Drain.
- While the pasta is cooking, make your sauce. Add the creme fraiche, olive oil, lemon zest, and lemon juice to a bowl and whisk together until smooth. Add a little salt and pepper to taste.
- Put the flaked salmon and cooked vegetables (and capers, if using) in a large bowl and add the drained pasta. Pour the sauce on top and toss everything together. Serve immediately (though this is also amazing as warm or cold leftovers).
Notes
- I used pappardelle because I had some leftover in a package, but would use something different next time. I'm not a huge long pasta fan myself, but linguini would work well, or for shorter pasta a gemelli or cavatappi would be great.
- Vegetables are flexible, you can use whatever you have on hand, but I'd stay away from strong flavors like peppers. Zucchini would be good, arugula, spinach, brussels sprouts, etc.