Description
A creamy and flavorful smoked salmon pasta tossed with lemon, chives, and a rich cream cheese sauce for a quick yet elegant meal.
Ingredients
- 7oz / 200g tagliatelle (or long-cut pasta of choice)
- 2 tbsp / 30g unsalted butter
- 2 small shallots, finely diced
- 1 clove garlic, finely diced
- 1 lemon, zest half and 1 tsp juice
- 1/4 tsp black pepper (or to taste)
- 1/2 cup / 120ml chicken stock
- 3.5oz / 100g full-fat cream cheese, room temperature
- 1/2 tsp Dijon mustard
- 2 tbsp finely diced fresh chives
- 4oz / 125g smoked salmon, roughly torn
Instructions
- Bring a pot of salted water to a boil and cook the pasta until al dente. Do not drain.
- In a large pan over medium heat, melt the butter. Add the shallots and cook until soft and lightly golden. Stir in black pepper, garlic, and lemon zest, cooking briefly until fragrant.
- Pour in the chicken stock and stir in the cream cheese until a smooth sauce forms. Add 1 1/2 tbsp chives, lemon juice, and Dijon mustard. Let it gently simmer until slightly thickened, adjusting seasoning as needed.
- Turn off the heat and transfer the pasta directly into the pan using tongs. Toss until the sauce coats the pasta, adding a splash of pasta water if needed to loosen.
- Gently fold in the smoked salmon until just combined.
- Serve topped with remaining chives and extra black pepper if desired.
Notes
- Use any long pasta like fettuccine or linguine as a substitute.
- Allow cream cheese to come to room temperature for a smoother sauce.
- Avoid adding too much salt as smoked salmon is naturally salty.
- Leftovers can be stored in the refrigerator for up to 2 days, though best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
