Creamy smoked salmon penne
Travel from home, and cook
Lunch / dinner
Creamy smoked salmon penne
By: Lisa Rivera
Penne is a constant staple in our house. As I write, we’ve about 3 unopened packets in the pantry, and I’m already considering getting another.
Of the pasta varieties, it’s one of my favorites for one main reason: the sauce gets everywhere. Inside and outside the tubes, not to mention the ideal shape for lapping up the sauce on the plate.
Above all, penne’s comfort on a plate, and there’s no ingredient more satisfying than that.
- Penne pasta (80g per person)
- Smoked salmon (2 large slices)
- Half a diced Spanish onion
- Good quality olive oil or unsalted butter
- A splash of double cream or full fat milk
- Black pepper
- Fresh parsley (for seasoning)
Smoked salmon penne
One ingredient that isn’t a household staple, but something we regularly buy, is smoked salmon.
It’s an ingredient we usually enjoy served on rye bread, with some fresh lemon juice and slices of avocado.
A dash of good Sicilian olive oil, and some black pepper, and it’s brunch in 8 minutes.
Our second favorite way to eat smoked salmon is to marry it up with some penne. It’s quick to make, nutritious, plus the creaminess of the combined ingredients give the pasta a delicious finish.
If you’re ready, grab your apron, wash your hands and let’s start cooking.
Boil some water in a pan — on a high setting — for the penne. Add 1 tbsp salt for seasoning. Add the penne once the water’s reached boiling point.
In a separate pan, heat some olive oil. You can use unsalted butter if you prefer, or even add a little bit of both for extra flavor.
Dice half a Spanish onion and add to the pan once the olive oil/butter is hot. Sweat the onions until they turn slightly golden.
Slice the smoked salmon pieces in small strips and add it to the onions. We don’t add salt to the pan, as the smokiness of the salmon provides enough. However, feel free to add some sea salt if you want.
Pour a small splash of double cream to the mix. If you don’t have any to hand, add some full fat milk to give the dish a creamy consistency.
Once the penne’s ready (it should be al dente), drain it and add to the other ingredients.
Toss together until the smoked salmon and the sauce fully coats the pasta.
Serve onto a plate and add some freshly grounded black pepper for extra seasoning.
If you’ve some freshly cut parsley, add a few sprigs on top for garnish and flavor.
And there you have it, simple, delicious and filling, a smoked salmon penne in 15 minutes.
What do you think of this dish? Is it something your family would enjoy? Let me know in the comments below.
Welcome to my site! I'm Lisa, founder of Following the Rivera. I write primarily for a ‘flashpacker’ audience, a demographic (late 20s onward) that enjoys glamping over camping and staying at boutique/luxury boutique hotels. Flashpackers also like to indulge in the local food and wine, cultural activities, as well as a spot of wellness on their travels. Want to know more? Read on....