Made entirely in one pot in under an hour, this sun-dried tomato smoked salmon pasta is easy to pull together on a weeknight and loaded with tangy tomatoes and smoked salmon in the most incredible creamy sauce.
You can’t go wrong with a good one pot pasta! Especially if you’re jamming it with as many goodies as we are today.
This time of year is all about the comfort food like soups, casseroles, and cozy pastas, but after awhile it gets a little difficult to keep those meals fresh and exciting.
This creamy, loaded pasta is here to help that cause of keeping the comfort food exciting!
And it’s dang beautiful + easy as heck to boot. So many dinner wins today!!
Somehow dinner just tastes better when you know it took minimal effort, ya know? That’s definitely the case here today.
This Smoked Salmon Pasta features…
- A creamy one-pot pasta base
- Smoked salmon, sun-dried tomatoes, and baby spinach
- Ready in only 40 minutes and you can swap out ingredients based on what you have
Making the Smoked Salmon Pasta
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Pasta
- Shallot
- Garlic
- Butter
- Chicken broth
- White wine
- Lemon zest
- Heavy whipping cream
- Baby spinach
- Sun-dried tomatoes
- Smoked salmon
- Parsley
Choosing Your Pasta
We love using penne pasta in this dish, but honestly any short cut of pasta will work! A few of our favorites…
- Rigatoni
- Elbows
- Farfalle
- Shells
Tips for Perfect One Pot Pasta
- Saute aromatics – minced shallot + garlic set our flavor base.
- Add wine and reduce – pour wine into pan and let cook until reduced in half. Alternatively, you can skip the wine and this step and just use chicken broth in its place!
- Use a short cut of pasta – this makes it much easier to stir and allows the pasta to be submerged in the broth while it cooks.
- Simmer pasta in chicken broth – bring the pasta to a simmer, then reduce heat to medium and allow to simmer about 10 minutes until most of the liquid is evaporated and the pasta is tender. If you find the pasta is not quite as tender as you’d like it and you’re running out of liquid, just add a little more chicken broth and continue to cook.
- Fold in “extras” and whipping cream – diced smoked salmon, sun-dried tomatoes, a little lemon zest, fresh parsley, and a splash of heavy cream really elevate this pasta!
Flavor Variations
There are so many different ways you can go with this pasta! Check out our favorites below.
- Change up the meat – diced cooked chicken, bacon, sausage, or even regular cooked salmon will work in place of the smoked salmon. Or skip the meat and keep it meatless!
- Add cheese – you can’t really go wrong here! Shredded cheddar, Parmesan, mozzarella, or asiago would all work great here.
- Throw in some veggies – sauteed bell pepper, broccoli, or zucchini would be great additions.
Storing and Reheating Pasta
This pasta stores and reheats extremely well! Store pasta in refrigerator up to 4 days and reheat in the microwave 2-3 minutes, stirring at 30 second intervals.
We do not recommend freezing this pasta.
This pasta, y’all. It’s not uber fancy, but boy does it ever taste like it. The pasta is perfectly creamy with just a hint of lemon + wine flavor, and the smoked salmon and sun-dried tomatoes just bring all the flavors in for a home run.
You’re looking at a new weeknight staple here, folks! Simply the best.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More one pot favorites to try next!
Sun-Dried Tomato Smoked Salmon Pasta
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Ingredients
- 1 tablespoon unsalted butter
- 1 medium shallot, minced
- 2 medium cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups chicken broth
- 1 (16 oz) box pasta (or shape of your choice)
- 1/3 cup heavy whipping cream
- 1 teaspoon grated lemon zest
- 1 cup firmly-packed baby spinach
- 1/2 cup oil-packed sun-dried tomatoes, finely chopped
- 8 oz smoked salmon, torn into bite-sized pieces
- 2 tablespoons fresh minced parsley
- Salt and pepper to taste
Instructions
- Heat a Dutch oven or large high-walled skillet over medium heat. Add butter and swirl to coat bottom of pan.
- Add shallot and garlic and saute 2-3 minutes until translucent. Add white wine and cook until wine is reduced in half. Increase heat to medium-high, add chicken broth and pasta and bring to a simmer.
- Reduce heat to medium and simmer pasta 10-12 minutes stirring occasionally until pasta is tender and most of liquid is evaporated.
- Reduce heat to low and fold in whipping cream, lemon zest, spinach, sun-dried tomatoes, smoked salmon, and parsley. Cook an additional 2-3 minutes until evenly combined and heated through.
- Season pasta with salt and pepper to taste and serve warm. Enjoy!
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