A bowl of pasta with smoked salmon and peas on a marbled background

Creamy 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
Author Nickki Thompson


  • 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.