This One-Pot Smoked Salmon Pasta with Parmesan is the perfect balance of rich and creamy sauce and smoky and salty flavor of lox. It’s 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 kinda meal.
Ever wonder why lox and schmear is such a good combination? The velvety cream cheese is the perfect base for the smokiness and saltiness of the lox.
And while I love breakfast for dinner as much as the next gal, I wanted to somehow translate that greatness into a true dinner dish. And I didn’t want a lot of 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 Parmeson will quickly become a frequent dinner option for you and your family. This is now on heavy rotation on our household dinner menu.
And by the way, always, always sign me up for less cleanup. Does anyone else feel like they are constantly cleaning their house and yet it never gets clean? I absolutely LIVE for one-pot and one-bowl recipes!
Green tip: Speaking of cleanup, if you have a dishwasher-use it! Comparing dishwashing to handwashing, using an efficient dishwasher uses 1/6th the amount of water to get your dishes clean!
All you really need for this Smoked Salmon Pasta is a knife, a spoon, and a Dutch oven (affiliate link). Which means—you guessed it! That’s all you’ll have to clean, too.
Smoked Salmon Pasta with Parmesan Tips and Tricks
Slice and Sautee First
We want to reduce as much liquid as we can from the onion and the spinach before we add the rest of our ingredients.
Dice your onion and roughl chop your spinach, and throw it in your Dutch Oven first with the butter. Allow the onion and spinach to reduce for about 5-7 minutes, until almost all of the liquid is gone, and the onions are starting to caramelize before moving on to the next step.
One Up Your Water
We have one pot to infuse flavor, and no chance to strain which means, the pasta is not going to be cooking in 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, cover, and cook until tender (about 7 minutes) before removing the lid and allowing any extra liquid to cook off. Then, you’re ready to remove it from the heat.
A Note on The Pasta
Using fresh pasta is best for this one pot recipe, since we will not be straining the pasta.
Make sure to separate it with your fingers first, so that it doesn’t stick together. This is the easiest way to get it to cook evenly, without any surprising raw noodles that couldn’t cook because they stuck together.
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 the whole 1/4 cup.
You can easily use a nondairy milk in this recipe, as well. I often do!
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.
Green tip: Industrial dairy production has a huge impact on the environment, especially because of the amount of land it takes to sustain and its high amount of greenhouse gas emissions. Reducing your dairy consumption is one great way to reduce your ecological footprint.
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.
If you love smoked salmon, try this Lox and Schmear Omelet and Heavenly Smoked Salmon Eggs Benedict, too!
One-Pot Smoked Salmon Pasta with Parmesan
Course: One Pot, DinnerCuisine: Pescatarian4
servings10
minutes20
minutesThis One Pot Smoked Salmon Pasta Parmesan is the perfect balance of rich and creamy sauce and the smoky and salty flavor of lox.
Ingredients
2 tbsp butter
1 large onion, diced
2 cups fresh spinach. chopped
1 pinch salt
1 pinch pepper
4 cloves garlic, minced
1/3 cup white wine
1 teaspoon nutmeg
9 oz fresh linguine
2 cups vegetable broth
1/4 cup milk or cream
1/2 cup grated parmesan
3 ounces smoked salmon
Directions
- Dice your onion and chop your spinach. Ina Dutch Oven or large pot, cook the onion and spinach in the butter, salt, and pepper until the onion is caramelized and the liquid has evaporated from the spinach (about 5-7 minutes).
- Add the white wine, garlic, and nutmeg. Stir, and simmer for a couple of minutes until the alcohol has cooked off.
- 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.
- 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).
- Remove from heat and add the Parmesan. Mix until combined.
- 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.
- Fold in smoked salmon just before serving.
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 amp 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.
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