Hope you’re all doing good and having a great week so far!
I figured it’s been a while since I’ve posted a savoury recipe, so I thought I’d share a really easy and quick pasta dish that is one of my favourites.
I LOVE smoked salmon and I would happily eat it every day, but I would be in danger of bankrupting myself so I tend to treat myself to a packet about once a month. I usually end up eating it straight out of the packet if I’m honest, but if the husband is working late and I want to rustle up a nice dinner for myself instead of eating ritz crackers out of the box, this is what I often make myself. All I need is a glass of chilled rose wine alongside and it’s happy days. Although the wine doesn’t happen very often these days – the joys of breastfeeding a toddler 🙂
I use both Philadelphia sweet chilli and sweet chilli sauce because I am a chilli freak, (not that using both makes this fiery at all, it’s a mild and sweet chilli kick) but by all means just use normal Philly if you prefer.
I’ve adjusted the quantities to serve 4 people, so if you are making it for two (or one ravenous person…ie ME) you can simply halve the recipe.
A super quick and delicious creamy pasta dish with smoked salmon and peas.
- 100 g Frozen Peas
- 500 g Dried Pasta I love this with penne or tagliatelle but use whatever you wish
- 170 g Soft Cheese I used Philadelphia Sweet Chilli
- 3 tbsp Cream or Milk
- 200 g Smoked Salmon, cut into small ribbons
- 1 tbsp Sweet Chilli Sauce Optional - for an extra chilli kick!
- Salt and Pepper
Place the frozen peas in a small pan of water, bring to the boil, simmer for 5 minutes then drain.
Cook the pasta according to the packet instructions and drain, reserving a small cup of the pasta water.
Return the drained pasta to the pan and place over a low heat. Add the Philadelphia cheese, milk and sweet chilli sauce.
Stir until everything coats the pasta and becomes a creamy sauce, adding a little bit of the reserved cooking water if it seems thick.
Turn off the heat and add the peas and smoked salmon ribbons, stirring for no longer than a minute or two (you don’t want to cook the salmon, just heat it through.)
At this stage you could add some chopped dill, chives or parsley if you like.
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I’m sharing this recipe with A Mummy Too for recipe of the week
#CookBlogShare at Recipes made easy