I love this creamy salmon and leeks pasta. I really like it a lot and find the combination of all its ingredients perfect. Not to mention the creamy saffron sauce. A simple dish to prepare that always gets everyone’s approval. A rich, nutritious, delicate dish, perfect for a family meal, but also to share with friends. Try it without hesitation and you will agree with me, I’m sure. In this case too I would say: taste and simplicity! Thumbs up!
Other creamy pastas not to miss:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Creamy Salmon and Leeks Pasta
- 12.7 oz short pasta (any shape you like)
- 8.8 oz smoked salmon fillet in oil
- 3.5 oz leek (weight after discarding)
- 1 packet saffron
- 3.4 fl oz fresh cream
- 3.4 fl oz milk
- 1 sprig parsley
- 0.9 oz butter (I used slightly salted)
- 2.8 oz cream cheese
- Salt
- Black pepper
Tools
- 1 Pan
- 1 Pot
- 1 Small bowl
Preparation of Creamy Salmon and Leeks Pasta
Clean the leek, removing the darker green part and the roots; then wash it well under running water, pat it dry with kitchen paper and slice it thinly.
In a large pan, melt the butter and sauté the leek over low heat, stirring often.
Then add the salmon, well drained from its oil and crumbled with a fork.
Mix the milk with the cream and add the content of a packet of saffron.
Then pour this mixture into the pan.
Season with a pinch of salt and a grind of black pepper, then lower the heat and continue cooking for a few minutes.
Finally, add the cream cheese and let it melt completely, stirring with a wooden spoon.
Meanwhile, cook the pasta in plenty of salted boiling water; drain it al dente, but without draining it too much and transfer it directly to the pan with the sauce. Mix all the ingredients well and let them combine, stirring for a moment over the heat. If necessary, soften the sauce with a few tablespoons of cooking water.
Divide the creamy salmon and leeks pasta among individual plates, sprinkle with more freshly ground black pepper and garnish with finely chopped parsley. Serve it immediately, piping hot. Enjoy! Paola
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