Pasta with salmon and leeks

    30 min

    A cheesy, creamy and indulgent salmon and leek pasta dish. Perfect with a glass of chilled white wine and a soft baguette for mopping up the sauce.


    London, England, UK
    35 people made this

    Serves: 3 

    • 250g spaghetti
    • 2 tablespoons butter
    • 1 leek, chopped
    • 1 small glass dry white wine
    • 4 tablespoons soured cream
    • 200g boneless, skinless salmon fillet, diced
    • salt and pepper to taste
    • 1/2 teaspoon fresh savory, finely chopped
    • 1/2 teaspoon fresh thyme, finely chopped
    • grated Parmesan cheese for serving

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook the pasta in a large saucepan with lightly salted boiling water until 'al dente'. The pasta should be firm, not soft and falling apart.
    2. In a large frying pan over a medium heat, melt the butter and cook and stir the leek until soft. Pour in the white wine and simmer until reduced. Add soured cream and ladle in some of the water in which the pasta is cooking. Stir well, bring to a light simmer over low heat and add salmon to the pan. Heat, until salmon is pink through. Season with salt and pepper to taste and stir in the herbs.
    3. Drain spaghetti and add to the sauce.
    4. To serve, toss the pasta and creamy salmon together and sprinkle with Parmesan cheese.


    Savory is a herb similar to thyme but not as strong in flavour. It may not be available in your local supermarket, so try looking online or in speciality shops. In a pinch you can omit.
    To cook pasta, bring a saucepan of water to a rolling boil, add salt and then add the pasta. Pasta cooks better when it is immersed into already boiling water. When making a pasta and sauce dish, you can use a few tablespoons of the starchy pasta water to thicken your sauces.

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    Delicious! Quick and easy supper, but so tasty:-)  -  02 Sep 2014