Creamy Salmon Pasta

Creamy Salmon Pasta


2½ cups bow-tie pasta
2 cloves garlic, chopped finely
½ small red onion, sliced thinly
1 tablespoon olive oil
2 tablespoons capers
100-120g (3½–4oz) smoked salmon, roughly torn
½ cup white wine
½ cup cream
big pinch ground pepper
1 tablespoon parsley


Cook pasta according to packet directions.

Sauté garlic and onion in olive oil until onion is soft.

Reduce heat to medium and add capers and smoked salmon.

Add wine, cream and pepper then simmer on high heat for 5 to 7 minutes or until reduced and thickened.

Stir through cooked pasta and serve. Season with pepper and sprinkle over chopped parsley.

Credits: Adam and Jade Brand 'Life, Love and Cooking', published by New Holland

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