This is kind of a prosecco dish, in that it’s both sparkling white and also a cheeky rosé. Easy smoked salmon pasta with sour cream is also the simplest impress-your-friends-with-your-nonchalance-in-the-kitchen recipe I can think of. Plus, pasta.
If you can/want to eat carbs, then noodles – whether pasta made with durum wheat, or vermicelli made with rice – are one of the great joys of life. This recipe employs four of my other joys – sour cream, salmon, lemon and dill (which I’ve also used here with placki). To me, dill is the beluga caviar of herbs — another thing which goes hand in hand with champagne.
I also love that a non-tomato based pasta dish allows the noodles to be loud and proud, instead of hiding under some saucy blanket. Then again, some people like saucy blankets. Delightfully, this can be on the table within the half hour, which allows time for a quick prosecco aperitif.
“Should we finish off the beluga, or should we have some smoked salmon nibbly things?”
-Eddie to patsy, absolutely fabulous
Super Easy Smoked Salmon Pasta with Sour Cream
Ingredients
- 400g pasta – linguini, bucatini, fettucine, spaghetti
- 200g sliced smoked salmon – cut into strips
- 1½ cups sour cream
- 1 tbsp capers (optional), rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- dill
Instructions
- Cook pasta according to packet instructions.
- While pasta is cooking, fry onion in pan, then add the capers and garlic. Be ready with your lemon juice and sour cream.
- Drain pasta, reserving 1 cup of cooking liquid. Reduce heat of pan. Put drained pasta into pan with the onions and garlic and half the reserved liquid.
- Moving quickly, add the sour cream, stirring so it doesn't separate, and tossing through the pasta gently. Add lemon juice and salmon.
- Use the remaining cooking liquid to thin the sauce if it needs to be creamier.
- Season with salt and pepper and serve with dill. (I don't hate a little parmesan either but that's up to you.)
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