When smoked salmon is on super sale, you buy it! And when you aren’t sure what you’ll do with it aside from eat it on crackers, you clearly decide to make a pasta dish.
This recipe is somewhat a play on a carbonara (note the peas), but instead of egg in the sauce, chives and cream cheese make up the bulk of the sauce with a little heavy cream and the smoked salmon stands in for the saltiness of the usual bacon.
The smokiness of the salmon pairs really well with the chives and peas, and overall this was such an easy and delicious dish!
1/2 box penne (I used Gluten Free)
2 oz cream cheese
1/2 cup heavy cream
4 oz smoked salmon
1/2 cup frozen spring peas
1 6oz can sliced mushrooms (or you could use fresh, I just didn’t have any on hand)
1/2 of one sweet onion
1 garlic clove
2 tbsp finely chopped fresh chives
- Set a large pot of water, seasoned with salt, over medium high heat and cook penne according to package directions. Strain and set aside.
- Meanwhile, begin sautéing garlic and onions in a little olive oil over medium heat, for two or three minutes. Add in the diced salmon, sliced mushrooms, and chives, letting cook for about two minutes. Next, pour in the heavy cream and cream cheese, letting it all melt and begin to bubble. After it lightly simmers for about two or three minutes, it should have begun to thicken and make a nice sauce.
- Add the drained pasta into the sauce, and gently fold to combine. Season with salt and pepper as desired, serve immediately, and enjoy!