Creamy Smoked Salmon and Leek Pasta

• 8 oz linguine
• 1 tbsp olive oil
• 2 leeks, thinly sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 6 oz smoked salmon, flaked
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh dill for garnish

Steps

1. 1 Cook linguine according to package instructions until al dente; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add leeks and sauté until softened.
3. 3 Add garlic and cook for another minute until fragrant.
4. 4 Stir in heavy cream and broth, bringing to a gentle simmer.
5. 5 Add cooked pasta to the sauce, tossing to coat.
6. 6 Mix in smoked salmon and Parmesan cheese, heating through.
7. 7 Season with salt and pepper to taste.
8. 8 Serve garnished with fresh dill.

Equipment

• Large pot
• Skillet
• Tongs

Variations

• Add a splash of white wine to the sauce for extra depth.
• Substitute spinach for leeks for a different flavor profile.

Substitutions

• Use Greek yogurt for a lighter cream substitute.
• Replace smoked salmon with cooked shrimp for a different seafood option.

Pairings

• Dry white wine
• A citrusy vinaigrette salad

Nutrition

Tips

• Reserve a bit of pasta water to loosen the sauce if needed.
• For extra flavor, toast the garlic in oil before adding leeks.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream.

Freezing: Freezes well for up to 1 month. Thaw in the fridge and reheat gently on the stove.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with a slice of crusty bread on the side.

FAQ