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A white bowl of sweet chilli pasta with smoked salmon slices, peas and chopped dill.

Sweet Chilli Pasta With Smoked Salmon And Peas

A super quick and delicious creamy pasta dish with smoked salmon and peas. 
Course Main Course
Keyword Smoked Salmon Pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 597kcal
Author Nickki Thompson


  • 100 g Frozen Peas
  • 500 g Dried Pasta I love this with penne or tagliatelle but use whatever you wish
  • 200 g Soft Cheese I used Philadelphia Sweet Chilli
  • 3-4 tbsp pasta cooking water
  • 200 g Smoked Salmon, cut into small ribbons
  • 1 tbsp Sweet Chilli Sauce Optional - for an extra chilli kick!
  • Salt and Pepper
  • 2 tbsp chopped fresh or frozen dill


  • 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 back on the (turned off but still warm) hob. Add the soft cheese, a couple of tablespoons of the pasta water and sweet chilli sauce, if using.
    Stir until everything coats the pasta and becomes a creamy sauce, adding a little more of the reserved cooking water if it seems thick.
    Stir in the peas, smoked salmon ribbons and chopped dill, stirring for no longer than a minute or two (you don’t want to cook the salmon, just heat it through.)
  • Season to taste and serve immediately.


For a citrusy kick, add the grated zest of 1/2 a lemon to the sauce.
Consider stirring in 1/2-1 tablespoons of drained capers when adding the smoked salmon - capers are little bombs of salty, unami flavour! 
Instead of peas you could use asparagus or green beans.