Looking for a decadent pasta dish that comes together quickly? This Creamy Smoked Salmon Pasta with Parmesan requires only one pot and 20 minutes, yet is sophisticated and dare I even say, fancy?
The fresh pasta tossed in creamy sauce is elevated by the smoky salmon and umami and earthiness brought by the onion and garlic.
What’s more, the addition of white wine actually enhances the flavor of the salmon, making this smoked salmon pasta extra special (if you’re loving this concept, see next: Salmon Spinach Pasta with White Wine Sauce).
Plus, it comes together in less than 30 minutes and in just one pot, meaning it’s as easy to clean up as it is to whip up. Something that, as a busy mom who can’t resist a gourmet meal, I can certainly stand behind!
This salmon pasta dish is cozy and warm and while it’s made to feed 4, there are never any leftovers in our house. It’s a put-on-your-sweats-before-you-feast kind of meal.
Ever wonder why smoked salmon and cream cheese is such a good combination (like classically on a bagel or in this Lox and Schmear Omelet!)?
Well, the velvety cream cheese is the perfect base for the smokiness and saltiness of the smoked salmon. I wanted to somehow translate that greatness into a true dinner dish.
Oh, and I didn’t want a lot to clean-up. Big ask? Maybe. But with this one-pot wonder, you can totally have it all!
Quick to cook, quick to clean, tons of flavor. This one-pot pasta recipe with smoked salmon and Parmesan will quickly become a frequent dinner option for you and your family. This is now on heavy rotation on our household dinner menu.
Smoked Salmon Pasta Ingredients
Here’s everything you’ll need:
- Butter.
- Onion & garlic.
- Spinach.
- White wine. This actually enhances the flavor of your smoked salmon and adds some crispness to your dish. Pinot Grigio or Sauvignon Blanc is preferred, but any white wine that’s on the dryer side will work.
- Nutmeg.
- Linguine. This recipe is designed for fresh pasta from the refrigerated section.
- Vegetable broth. You can buy it or make your own vegetable broth.
- Parmesan. Grated Parmesan works great in this recipe. It will thicken your sauce and add flavor.
- Milk, Half & Half, or cream.
- Smoked Salmon. You can use thin smoked salmon, nova lox, or even a chunkier smoked salmon.
- Salt & pepper. .
Smoked Salmon Pasta with Parmesan Tips and Tricks
Slice and Sautee First
The first step is to reduce excess liquid from the spinach and to start to cook your onion. Start by dicing your onion and roughly chopping your spinach. If you are using baby spinach, you are welcome to leave it whole.
Add the onion and spinach to a large pot or Dutch Oven with the butter, salt and pepper. Cook over medium heat, allowing the onion and spinach to reduce for about 5-7 minutes, until almost all of the liquid is gone, and the onions are translucent.
Stir occasionally to ensure nothing sticks to the bottom of the pot. It should be fragrant at this point.
Next Comes the Wine
Once you’ve cooked down your onions and spinach, add the garlic, wine, and nutmeg. Dry white wine works best in this recipe.
The reason we add the garlic now instead of with the onions and spinach is because the more you cook the garlic, the more subtle it tastes. We want to make sure the garlic comes through in every bite.
Continue to cook over medium heat, stirring occasionally, until most of the liquid has evaporated (about 5 minutes).
Pro tip: Save your top-shelf stuff for drinking! The heat from cooking will cause the wine to lose those subtle nuances.
A Note on The Pasta
This creamy pasta dish is designed for fresh pasta for a quicker cooking time and because this is a more elevated dish.
That being said, you can absolutely use dried pasta from your pantry if you don’t have fresh. This will increase your cooking time from about 10 total minutes to 14 minutes total. Just make sure to watch it closely.
For fresh pasta, it’s best to separate the noodles with your fingers first, so that they don’t stick together in the pot. This is the easiest way to get it to cook evenly, without any surprising raw noodles that couldn’t cook because they stuck together.
One Up Your Water
We have one pot to infuse flavor, and we’re not straining the pasta. So, naturally, we will use this opportunity to cook the pasta in something more flavorful than water.
Cooking it in a combination of white wine-infused vegetables and veggie broth allows the pasta noodles themselves to soak up all that delicious flavor.
Add your vegetable broth on top of your fresh pasta, so that the noodles are almost completely submerged in the liquid. Cover your pot and cook until tender (7 minutes) before removing the lid and allowing any extra liquid to cook off.
Be Adaptable
Once your pasta is cooked, add your Parmesan first. You can then determine how much milk or cream you will need to add to loosen the sauce. When it’s too thick, it’s not the best mouthfeel.
Mix in your Parmesan and then add the milk, about a tablespoon at a time, until you achieve the right consistency. You may not need all 1/4 cup.
You can easily use a nondairy milk in this recipe, as well. I often do! Just make sure its unsweetened.
Add Your Smoked Salmon Last
Adding your smoked salmon last will ensure that it keeps its smooth texture and smoky flavor. Overheating it can compromise both, often leaving it a little rubbery.
I like to add the smoked salmon to each serving after plating it for the freshest salmon.
How to Properly Store and Reheat Smoked Salmon Pasta
This Creamy Smoked Salmon Pasta will stay fresh in an airtight container in the refrigerator for 3-4 days. Leftovers can be enjoyed hot or cold. I don’t recommend freezing this recipe, as the cream will separate and leave you with an undesirable texture.
To reheat, it’s best to add the pasta back to a pot with a little extra milk (about 1-2 tablespoons per serving) and cook over medium until it is heated thoroughly.
You can also reheat Creamy Smoked Salmon Pasta in the oven at 350°F, covered, for about 15 minutes.
Why You Should Make this Smoked Salmon Pasta
- It’s indulgent. That creamy sauce over fresh pasta is the quintessential treat yo’self meal.
- It’s easy. A little dicing and a little stirring. No fancy techniques, here. But hey, you get tasty results.
- It’s achieved in one pot. Less hassle, less cleanup.
- It’s complex. Smoky, salty, and creamy all in one.
One-Pot Creamy Smoked Salmon Pasta
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Dutch Oven (optional)
Ingredients
- 2 tbsp unsalted butter
- 1 large onion, diced
- 2 cups fresh spinach, chopped
- 1 pinch salt
- 1 pinch pepper
- 4 cloves garlic, minced
- ⅓ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1 teaspoon ground nutmeg
- 9 ounces fresh linguine
- 2 cups vegetable broth
- ½ cup grated Parmesan cheese
- ¼ cup milk, half & half, or cream
- 3 ounces smoked salmon
Instructions
- Dice your onion and chop your spinach. In a Dutch Oven or large pot, cook the onion and spinach in the butter, salt, and pepper until the onion is translucent and the liquid has evaporated from the spinach (about 5-7 minutes).2 tbsp unsalted butter, 1 large onion, diced, 2 cups fresh spinach, chopped, 1 pinch salt, 1 pinch pepper
- Add the white wine, garlic, and nutmeg. Stir, and simmer for a couple of minutes until most of the liquid is evaporated (3-5 minutes).4 cloves garlic, minced, ⅓ cup dry white wine, 1 teaspoon ground nutmeg
- Separate the fresh pasta with your fingers to make sure none of the noodles are stuck together and add to the pot. Stir to coat in veggies and white wine.9 ounces fresh linguine
- Add the vegetable broth, cover, and simmer on medium heat for 7 minutes. Remove the lid and continue to simmer until most of the liquid is evaporated (about 3 more minutes).2 cups vegetable broth
- Remove from heat and add the Parmesan. Mix until combined.½ cup grated Parmesan cheese
- Slowly add your milk, about 1 tablespoon at a time, continuously stirring until desired consistency is reached—you may not need all 1/4 cup.¼ cup milk, half & half, or cream
- Fold in smoked salmon just before serving.3 ounces smoked salmon
Pro Tips
- For a vegetarian version, simply leave out the smoked salmon. You may need to add a little extra salt to taste. If you eat meat and don’t like fish, this would be a great recipe to add prosciutto to.
- If you like citrus, you can garnish with lemon zest to ramp up the flavor.
- Use cream if you’re splurging, and milk for a lighter meal.
- If you think you may have leftovers, it’s best to add smoked salmon to each serving, so you can reheat the leftovers first before adding smoked salmon again.
