Dating an Italian definitely had its perks, and this recipe was one of them! The first time I tried this smoked salmon pasta receipe it was love at first bite, and it’s since become not only a staple dinner recipe of mine but it’s also one that I’ve cooked for lots of friends and family and passed on the recipe too as well! It’s super easy to make, and of course SO delicious!
I’ve previously made with normal pasta, however I recently tried out a red lentil pulse pasta, and it worked so well. You may have seen me using pulse pastas in my meal preps before; I love them as they’re so much higher in protein. They do still contain carbs, but are a great middle ground between normal pasta and other pasta substitutes (most of which I’ve tried I don’t really like).
While both smoked salmon and mint were ingredients I’d never think to originally use in pasta, everything in this recipe just works together so well!
Ingredients
- Smoked salmon for cooking 200g
- Box red lentil pasta (or, whichever pasta you wish to use!)
- Tinned tomatoes
- Fresh mint
- Garlic cloves, minced
- Hot paprika, to taste
- Salt and pepper
- Cream (I like to use a lactose free cream like Zymil)
Method
- Heat the oil in the pan on a medium high heat, while finely chopping or mincing the garlic and roughly chopping the smoked salmon
- Add the garlic to the oil, cooking but being careful not to burn
- Add the salmon and cook slightly, before then adding the tomatoes
- Add the mint, salt & pepper, hot paprika and sugar to the sauce – to taste. Let the sauce start to cook through then simmer on a low heat
- Start cooking the pasta, according to the instructions for whichever pasta you’re using
- Once the pasta is cooked, drain and then add the cream to the pasta sauce, mixing through
- Add the drained pasta to the sauce mix in the pan and mix through
- Serve and enjoy!
Serves 2
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