Usually I have an hour or so to get the dinner ready, but one evening, time ran away with me and suddenly it was 20-to-dinnertime and I had nothing even approaching ready. To make matters worse, we were also short of ingredients.
I opened the fridge and took a panicked look at the contents.
There was an unopened packet of smoked salmon, and some cream cheese. But DH doesn’t eat bread and anyway, a bagel didn’t seem like much of a dinner. There was also not much in the way of vegetables.
It’s not that unusual to find a packet of smoked salmon in our fridge, which may seem quite indulgent, but is actually a fairly affordable source of protein, especially if you’re not too proud to buy the ‘economy’ or ‘basic’ ranges. Kipper loves it, and I can guarantee she’ll eat her packed lunch if I put smoked salmon in her sandwiches, so she tends to get it at least once a week.
I got some pasta on to boil and threw together a sauce while it was cooking. By the time my pasta was steaming in a colander, the sauce was ready, and DH and Kipper were setting the table. Panic over.
This made enough for me, DH and Kipper. So, serves 2-3.
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Creamy smoked salmon & pea pasta
- 160 g short pasta e.g. penne
- 1 medium onion
- 1 tbsp butter
- 100 g cream cheese
- 120 g smoked salmon
- 130 g frozen peas
- Juice of half a lime (or lemon)
Cook the pasta in boiling water according to the instructions on the packet.
Meanwhile, peel and thinly slice the onion. Heat the butter in a large heavy skillet over a medium heat and cook the sliced onion, stirring occasionally, for 7-9 minutes until very soft and beginning to brown.
Stir in the cream cheese and mix well. Lower the heat to just keep warm.
Add the peas to the boiling pasta for the last 2-3 minutes of cooking. Once cooked, drain everything well.
Cut the smoked salmon into strips/pieces. Add to the onion & cream cheese mixture with the drained pasta and peas. Squeeze over the lime (or lemon) juice and mix gently to combine.
Serve with additional lime or lemon wedges if desired.