Smoked Salmon and Bell Pepper Spaghetti

by Anna Chwistek

Smoked salmon and bell pepper spaghetti. Salty smoked salmon, sautéed red bell peppers and cherry tomatoes tossed with creamy mascarpone and perfectly al dente spaghetti. This salmon pasta is nothing short of luxurious and surprisingly delicious. A 30 minute one-bowl dinner you and everyone at your table will love.

smoked salmon and bell pepper spaghetti

If partnering salty smoked salmon with long strands of pasta might not have crossed your mind until now, then let me tell you, they work wonderful together and this is a combo you’ve got to try. Tossed in a creamy pepper-mascarpone sauce, spiked with cherry tomatoes and fresh parsley. It’s easy enough for a weeknight but special enough to serve at your next dinner party or date night.
Let me guide you through the recipe with this step-by-step VIDEO.

smoked salmon and bell pepper spaghetti

RECIPE NOTES

  • add courgette, spinach, green asparagus or sun-dried tomatoes for a delicious twist
  • you can use any of your favorite pasta shapes
  • instead of mascarpone, use heavy cream or cream cheese
  • serve with a big side salad drizzled with a balsamic dressing

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smoked salmon and bell pepper spaghetti

Cooking Video

Smoked Salmon and Bell Pepper Spaghetti

Yield: serves 2

Smoked Salmon and Bell Pepper Spaghetti

smoked salmon and bell pepper spaghetti
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 150 g/5.5 oz spaghetti No.7 or bucatini
  • 150 g/5.5 oz smoked salmon
  • 2 small red bell peppers, cut into thin strips
  • 150 g/5.5 oz cherry tomatoes, cut in half
  • 2 garlic cloves, minced
  • 3 tbsp olive oil
  • 120 g/4 oz mascarpone
  • 50 g/2 oz tomato paste
  • 1/4 cup/50 ml white wine
  • 3 tbsp chopped parsley
  • spices: 1 tsp each: salt, black pepper, sweet paprika, dried thyme, red pepper flakes
  • grated Parmesan, for serving

Instructions

    1. Get all the prep done before you start cooking: cut the salmon into strips, mince the garlic and chop the parsley.
      Cut the bell peppers in half, remove seeds and veins, then cut the bell peppers into thin slices.
    2. Heat oil in a large pan over medium-high. Add bell peppers and cook, while stirring occasionally until soft, for about 8-10 minutes. Lower the heat if the peppers brown too fast.
    3. In the meantime, cook spaghetti in a large pot of generously salted boiling water, until al dente. Drain, reserving 1/4 cup cooking water.
    4. Add garlic to the peppers, cook until fragrant, about 1 minute. Add spices and tomatoes, cook for 5 minutes. Pour in white wine, and cook for about 2 minutes. Stir in tomato paste, mascarpone and parsley. Add a splash of cooking water and stir until combined. Simmer for 2 minutes.
    5. Toss with spaghetti and add smoked salmon. Simmer, while gently tossing, for 1 minute. Add more cooking water to create a glossy sauce. Adjust salt and pepper to your own taste.
    6. Divide pasta among deep bowls, top with grated parmesan and some extra red pepper flakes. Enjoy!

Notes

Calories Per Serving: 657 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: Pasta | Rice | Barley
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8 comments

  • Sounds so delicious. Are you referring to a wet smoked salmon i.e. lox? Or a dry smoked salmon?

    Reply

  • This dish was fabulous! I added raw spinach which made it even more colorful. Very easy to make on a week night as I followed your tip of preparing everything in advance. This dish will be in regular rotation for our dinners!

    Reply

  • Hi yo our smoked salmon and bell pepper recipe do you use bought cooked salmon or cooked salmon gone cold then added or cook from raw in the mixture!

    Reply

    • hi, in this recipe I used smoked salmon without precooking it. Smoked salmon is cured or brined, then smoked. You can also use lox, this one is cured, but not smoked. They are both ready for consumption. Hope you love it!

      Reply

      • OMG just cooked it, it was delicious so tasty, I had some Sun dried tomatoes left in a jar, I through those in as well, will definitely be cooking this again VERY soon, thanks Anna.

        Reply

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