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Recipe for Smoked Salmon Pasta with Cream Sauce

Smoked Salmon Pasta with Light “Cream”

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Pasta in cream sauce gets a makeover with this light and lovely seafood dish. 
Course Main Course
Cuisine American
Dish Type pasta
Diet and Health healthy-ish
Ingredient smoked salmon
Prep Time 5 mins
Cook Time 18 mins
Total Time 23 mins
Servings 4


  • 8 oz pappardelle or any wide noodle
  • 1/2 cup reduced fat sour cream
  • 1/4 cup low-fat 1% milk
  • 1/4 cup roughly chopped dill plus additional for garnish
  • 1 1/2 tbsp extra virgin olive oil
  • 1 cup finely chopped shallot
  • 1 1/2 tsp tomato paste
  • 2 tbsp dry white wine
  • 3 oz roughly chopped smoked salmon


  • Bring a large pot of salted water to the boil. Cook the pappardelle according to package directions. Drain and reserve.
  • While the pappardelle is cooking, whisk together the sour cream, milk and dill. Season to taste with salt and plenty of freshly ground black pepper. Reserve.
  • Heat medium sauté pan over medium heat. Add the olive oil and cook the shallots until softened and just starting to brown, about 3 minutes.
  • Stir in the tomato paste and push it around to caramelize a bit, about 30 seconds. Deglaze the pan with the wine. Reduce by half, about 2 minutes.
  • Remove pan from heat. Stir in the pasta, the smoked salmon and the sour cream mixture.
  • Return the pan to low heat just briefly. Don’t overheat or the sauce may “break” and the salmon’s texture will be too firm.
  • Divide between bowls and sprinkle with additional dill.