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Penne With Cream And Smoked Salmon

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350g/12oz/3 cups dried penne
115g/4oz thinly sliced smoked salmon 2-3 fresh thyme sprigs
25g/1oz/2 tbsp butter
150ml/ pint/⅔ cup double (heavy) cream
Salt and ground black pepper


Serves: 4


1. Bring a large pan of lightly salted water to the boil. Add the pasta and cook for about 12 minutes, or according to the instructions on the packet, until the penne are tender but still firm to the bite.

2. Meanwhile, using kitchen scissors or a small, sharp knife, cut the smoked salmon into thin strips, each about 5mm/¼in wide, and place on a plate. Strip the leaves from the thyme sprigs.

3. Melt the butter in a large pan. Stir in the cream with a quarter of the salmon and thyme leaves, then season with pepper. Heat gently for 3-4 minutes, stirring constantly. Do not allow the sauce to boil. Taste for seasoning.

4. Drain the pasta, return it to the pan, and toss it in the cream and salmon sauce. Divide among four warmed bowls and top with the remaining salmon and thyme leaves. Serve immediately.

VARIATION:- Substitute low-fat cream cheese for half the cream in the sauce, for a less rich mixture that still tastes very good.

Energy 496Kcal/2075kj; Protein 17.9g; Carbohydrate 49.6g of which sugars 2.4g; Fat 28.7g of which saturates 14.7g; Cholesterol 72mg; Calcium 81mg; Fibre 0g; Sodium 617mg

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