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.
Why you’ll love this smoked salmon and 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.
- 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
Try These Next
- Creamy Salmon Pasta with Bacon
- Pan Seared Salmon in Garlic Mascarpone Sauce
- Spicy Tomato Shrimp Spaghetti
Cooking Video: How to make spaghetti with smoked salmon
Smoked Salmon and Bell Pepper Spaghetti
- 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
- 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.
- 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.
- In the meantime, cook spaghetti in a large pot of generously salted boiling water, until al dente. Drain, reserving 1/4 cup cooking water.
- 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.
- 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.
- Divide pasta among deep bowls, top with grated parmesan and some extra red pepper flakes. Enjoy!