The Cast Iron Creamy, Smoked Salmon Pasta

Smoked Salmon Pasta

Ready in under 20 minutes this pasta is luscious, silky and creamy - all the things that make pasta great! And who doesn’t love pasta? Even WebMD gave pasta a shout out with this article about eating more of it. We’ll take that! So get your Biroix Dutch Oven out of the cupboard – it’s time to tagliatelle!

Serves 4

What you need:

  • 500 grams of pasta
  • 1 teaspoon of olive oil (plus a little extra)
  • 25 grams of butter 
  • 1 onion, finely diced 
  • 2 cloves of garlic, chopped 
  • 1 cup of cream
  • ½ cup of stock or white wine**
  • 300 grams of smoked salmon
  • 1 cup of frozen peas 
  • Salt & pepper 
  • ¼ cup of chopped parsley*
  • 1 lemon

How to make:

  • Cook pasta as per packet directions.
  • Once cooked, drain the water and reserve 1 cup of cooking water.
  • Place the pasta back in the pot and drizzle with a little olive oil to prevent sticking. 
  • While the pasta is cooking, place your Biroix Dutch Oven on the stove over a medium heat.
  • Add the butter and 1 teaspoon of olive oil and sauté the onion until soft (around 4 minutes).
  • Add garlic and cook for a further 1 minute, stirring occasionally to ensure the garlic doesn’t burn. 
  • Add the wine or stock and simmer for 1-2 minutes.
  • Turn the heat down to low and add the cream, stirring to combine, and then simmer for 3-5 minutes until thickened a little.
  • Add ¼ cup of the reserved pasta cooking water, and the peas. Cook for 1-2 minutes until peas are tender. 
  • Add the salmon, flaking it in in large chunks.
  • Season to taste with salt and pepper. 
  • Pour the pasta over the sauce while the heat is still on. Toss gently together for a minute or so. 
  • Option to add a little more pasta water here, making it silkier and creamier.
  • Take off the pasta off the heat, add the juice of half a lemon. 
  • Scatter with herbs and serve with extra lemon wedges. 

* Instead of parsley you can use dill or chives.
** You can use white wine, vegetable stock, chicken stock or fish stock.

This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries.