Pasta With Smoked Salmon Cream Sauce Recipes

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large skillet over medium heat. Saute onion in butter until tender.
• Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms., and cook over low heat for 4 minutes.
• Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.
• Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/2 cup sour cream, 1 1/2 tsp. pepper, and remaining 3/4 tsp. salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).
• Divide pasta among bowls. Top with salmon, basil, and remaining 1/2 cup sour cream. Season with lots of pepper.

Steps:

• Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
• Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

Steps:

• Cook pasta in boiling salted water until al dente (firm to the bite, but not cooked all the way through.) Drain and set aside.
• Saute garlic in olive oil over medium heat.
• Cook until the garlic begins to sweat, but doesn't turn brown.
• Add butter.
• Once butter melts, add cream and bring to a simmer.
• Add the pasta and keep simmering.
• Then add the smoked salmon (cut into 1" cubes) and half of the cheese.
• Toss well until the cheese is incorporated into the sauce.
• Cut the green onions into 1/2" pieces.
• Coat in olive oil and broil in the oven.
• You can do this before cooking the pasta.
• Add the roasted green onions into the sauce.
• Season with salt and pepper.
• Serve in a large bowl or on a plate.
• Garnish with the remaining cheese and dill.
• Serves 2.

Steps:

• Cook the pasta following pack instructions. Once it's cooked, drain, reserving some of the water, and tip it back into the pan. Add the soft cheese, lemon juice and gravadlax or smoked salmon with some pepper and mix well. Add a little of the pasta water to help form a creamy sauce, and heat through.
• Add most of the chives, stir, and divide the pasta mixture between bowls. Serve with the remaining chives scattered on top.

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
• Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
• Bring a large pot of salted water to a boil for the pasta.
• While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
• Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
• When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
• Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.