Creamy Smoked Salmon Fusilli Pasta – No Cheese
An easy pasta dish with only 5 ingredients in the sauce. This smoked salmon fusilli pasta is ready to eat in 30 minutes and can be enjoyed by the whole family. A rich, comforting meal that’s perfect when you’re in a hurry.
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
10 MINUTES
Cook Time:
20 MINUTES
What Makes This Recipe Great
With a few simple ingredients, you can create a meal that tastes restaurant quality.
An authentic Italian recipe that’s very easy to make.
Great for mid-week meals and any time you crave a dinner that’s quick and comforting.
I love a recipe that tastes like something you would order in a restaurant, and it’s even better when said recipe is really easy to make.
My whole family simply love this smoked salmon pasta, and it’s often a dinner choice of mine when we are in a hurry and I don’t want to spend too much time prepping and cooking ingredients.
This is a recipe that my partner would often enjoy as a child in Italy, so I can’t really take all the credit for this one, since it’s quite a typical and traditional Italian pasta dish. However, I like to add the extra step of blending some of the ingredients so that they really infuse the dish with the smoky salmon taste, which isn’t always done with the original recipe. You’ll find this extra step is definitely worth it, since it brings all the flavours together.
There’s no need for cheese in this recipe either, so don’t go sprinkling parmesan on top, this pasta dish doesn’t need it!
Check Out More Salmon Recipes:
Equipment Needed:
- Large Saucepan: Use one big enough to fit the pasta and cover it with water.
- Sharp Knife and Chopping Board: For preparing the ingredients.
- Grater: To grate the onion.
- Strainer or Colander: To drain the pasta.
- Large Frying Pan/Skillet: For sautéing the onion, cooking the smoked salmon, and making the sauce. Choose one big enough to not only fit the sauce ingredients but the cooked pasta too.
- Blender or food processor: To blend a portion of the sauce mixture into a smooth paste.
- Wooden spoon or spatula: For stirring the sauce and pasta.
Ingredients:
- Smoked Salmon: Use oak-smoked salmon for the deepest flavours.
- Small Onion: I use a white onion but you can also use a red or brown one too.
- White Wine (optional): Adds depth and acidity to the sauce, helping to balance the richness of the cream and salmon.
- Double Cream: Also known as heavy cream depending where in the world you are based.
- Fresh Parsley: Pairs well with the salmon as a vibrant garnish.
- Dried Pasta: While I am using fusilli pasta in this recipe, you can choose any dried pasta shape you want. Rigatoni, penne, farfalle spaghetti or linguine all work well.
- Black Pepper: Used to season the dish.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions:
- Smoked Salmon: Fresh salmon, cooked and flaked, can replace smoked salmon for a milder flavour. Alternatively, try using smoked mackerel for a similar smoky taste.
- Small Onion: Shallots or leeks can be substituted if you prefer a milder, sweeter onion flavour.
- White Wine: Use lemon juice as a substitute if you prefer not to use wine.
- Fresh Parsley: Fresh dill or chives work well as alternatives if you’re looking for a different herb flavour.
Additions:
- Chilli Pepper: If you like things spicy, add in a deseeded chilli pepper when adding the onion.
- Lemon Zest: Add some lemon zest for an extra burst of freshness and to balance the richness of the cream.
Smart Shortcuts:
In a rush and need to take some shortcuts with this recipe? Here’s some ideas:
Fresh Pasta: Buy fresh pasta to replace the dried, it cooks in much less time.
Pre-cooked Smoked Salmon: This will save a little time during the cooking process.
Step-By-Step Guide – How To Make Smoked Salmon Fusilli Pasta
Prep-Ahead Time Saving Tips for Smoked Salmon Pasta
Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:
TOTAL TIME SAVED:
13 MINUTES
Grate the Onion (Save 3 minutes): Grate the onion and store it in an airtight container in the fridge or freezer. This way, it’s ready to go when you start cooking, saving you time during the main prep phase.
Prepare The Sauce (Save 10 minutes): Cook the sauce ingredients before adding the cream. You can store it in the fridge for 1-2 days or in the freezer for longer. Reheat in the pan and follow the rest of the steps when ready.
Frequently Asked Questions
Absolutely! Pre-cooked or packaged smoked salmon works well in this recipe. Just be sure to flake it into smaller pieces before adding it to the sauce to ensure even distribution.
If you prefer more heat, you can add a deseeded, chopped red chilli or a pinch of chili flakes.
Mastering This Recipe – Expert Tips
- Use High-Quality Smoked Salmon: The quality of smoked salmon can make a big difference in the flavour. Look for a good-quality brand, preferably wild-caught, for the best smoky, rich taste. Avoid overly processed salmon, which can be too salty or dry.
- Be Gentle with the Sauce: When adding the cream, ensure the heat is on low to medium to prevent it from curdling. Stir the sauce gently and don’t bring it to a rapid boil. This will help create a smooth, silky texture.
- Don’t Overcook the Pasta: Cook the pasta al dente for the best texture. The pasta will continue to cook slightly once you toss it in the sauce, so make sure it’s slightly firmer than usual when you drain it.
Storage
- Chill: Leftovers can be stored in an airtight container in the fridge for up to 2 days. However, due to the cream-based sauce, the texture may change upon reheating, becoming slightly thicker or grainy. This is a dish best eaten fresh.
- Freezing: I would not recommend freezing this recipe. The cream sauce does not freeze well and can affect the texture upon reheating. Freezing may cause the sauce to separate, and the smoked salmon may lose its delicate texture.
Creamy Smoked Salmon Fusilli Pasta – No Cheese
Ingredients
- 200 g Smoked Salmon, roughly chopped
- 1 Small Shallot or Onion, grated
- 2 tbsp White White, optional
- 250 ml Double Cream
- 2 tbsp Fresh Parsley, Chopped
- 500 g Dried Pasta
- Black Pepper , to taste
Instructions
- Bring a large pot of salted water to a boil, add the fusilli pasta, and cook according to package instructions until al dente. Drain and set aside.
- Peel and grate the shallot. Roughly slice the salmon into smaller pieces and check for any fine bones. Remove them if you find any.
- While the pasta cooks, heat a large pan with a little olive oil over medium heat. Add the grated onion and cook for 3-4 minutes until soft and translucent.
- If using, pour in the white wine and allow it to simmer for about 1 minute, letting the alcohol evaporate and the flavours meld.
- Add the smoked salmon and cook through.
- Remove 1/3 of the mixture and set aside. Place the rest of the mixture into a blender. Blend to create a paste.
- Add the blended mixture back into the pan along with the cream, bring it to a gentle simmer. Allow the cream to cook for 2-3 minutes, thickening slightly. Season with black pepper to taste.
- Add the cooked pasta to the pan, tossing well to coat with the creamy sauce. Stir in the chopped fresh parsley and the 1/3 of the mixture removed previously.
- Serve immediately, garnished with additional parsley if desired.
Recipe Notes
- Not suitable for freezing.
- Sauce can be made ahead but leave the cream out until ready to serve.
- Add some deseeded fresh red chilli if you like it spicy.
- Fresh salmon can be used but the dish will have a different taste.
