Salmon and mushroom pasta
Experience our delicious recipe for creamy salmon and mushroom pasta. With salmon, mushrooms, and Brussels sprouts tucked into a velvety sauce and topped with white cheese, get ready for a dinner that will sweep your family off their feet!
Ingredients
|
Penne pasta
|
360 g |
|---|---|
| 200 g | |
|
Mushrooms
|
12 |
|
Brussels sprouts
|
12 |
|
Garlic clove, minced
|
1 |
|
Shallot, finely chopped
|
1 |
|
Salmon
|
200 g |
|
Fresh rosemary, finely chopped
|
½ tbsp |
|
Olive oil
|
2 tbsp |
|
Double cream
|
100 ml |
&format=webp)
Use fresh salmon
To check if your salmon is fresh, look for firm flesh that bounces back when pressed. The colour should be bright pink-orange without any dull or grey patches. A fresh fillet has a mild, clean scent, so anything overly fishy or sour means it is past its prime. If the skin is still on, it should have a glossy sheen.
Select the best mushrooms
When choosing mushrooms, go for firm ones with smooth caps and no dark spots. Field mushrooms are an excellent choice for their delicate texture and mild nuttiness. Chestnut or cremini mushrooms are brilliant options as well, bringing a deeper, slightly nutty, and woodsy flavour.
FAQ: Questions about salmon and mushroom pasta
Join us as we answer the most-asked questions about salmon and mushroom pasta. Find out how to cook salmon to perfection, store and reheat pasta, and rescue a sauce that turned out too thick.
How can I tell if the salmon is cooked properly?
You will know your salmon is ready when it flakes easily and looks opaque all the way through. The centre should still be moist, not dry or raw. If you have a kitchen thermometer, aim for 50–55 °C for medium or 60 °C for well-done. Be careful not to overcook it, as salmon dries out quickly.
How do I store and reheat salmon and mushroom pasta?
To store the salmon and mushroom pasta, let it cool to room temperature before storing it in an airtight container in the fridge, where it will stay fresh for up to 2 days. When reheating, go low and slow in a pan with a splash of water or cream to loosen the sauce. If you are using a microwave, heat it in 30-second intervals, stirring it in between, until it is evenly warmed through.
What can I do if my sauce is too thick?
You can stir in a splash of reserved pasta water, a little cream, or a drizzle of olive oil over low heat until it smooths out. Do not add too much liquid at once; start with a small amount and add more if needed. A thick sauce is easy to fix.
Nutritional values
Nutritional value, per
2423 Kcal
| Fibre | 28.7 gram fibers |
| Protein | 102.5 gram |
| Carbohydrates | 285.1 gram |
| Fat | 95.9 gram |
Creamy salmon and mushroom pasta
This creamy salmon and mushroom pasta brings the best of both worlds, combining standout ingredients from land and sea in a simple yet deeply delicious way. Salmon is juicy and flaky, while mushrooms offer an earthy touch.
The fish releases its natural oils as it cooks, infusing the sauce with a deep richness and tenderising the mushrooms. In return, the mushrooms absorb those rich juices, revealing their deeper, almost buttery side.
As you can tell, this is truly a flavoursome sauce. Its taste is moulded to perfection by simple additions like shallots and garlic that add a delicate sharpness and an irresistible aroma. The velvety texture clings to the ridges of the penne, while the hollow centre traps every element, ensuring that everything fantastic in this meal is captured in each mouthful.
With Brussels sprouts and white cheese
Brussels sprouts and white cheese are two very simple additions, but with their strong character, they shape the overall flavour of the meal. The Brussels sprouts are split into leaves and hearts before cooking, each part treated differently to get the most out of their texture and flavour.
The quartered hearts are sautéed until they take on a golden edge, soften, and develop a nutty, roasted flavour. The outer leaves are tossed in at the end for their lovely crunch and fresh, green sharpness.
We sprinkle the white cheese cubes as the final touch, and as they rest on the warm pasta, they begin to soften ever so slightly around the edges, creating a contrast between warm and cool, crumbly and creamy.
Try a new pasta favourite
You probably already have a favourite pasta but try this creamy salmon and mushroom pasta once, and you will have a new tasty contender for the spot. It is ready in under 20 minutes, and it is so easy to prepare that it works just as well on hectic weeknights as it does on relaxed weekends when you crave something comforting. So give it a go, we are pretty sure it will quickly earn a permanent spot in your pasta rotation!
Explore more speedy recipes, such as our cheesy baked courgettes, which take only 15 minutes, our fresh asparagus and tomato pasta in 20 minutes, or our hearty carrot and lentil salad, requiring just half an hour.
Ideas for varying the recipe
If you want to give this salmon and mushroom pasta a little twist, there are plenty of options to explore. For a fresh pop of flavour, toss in some cherry tomatoes. Their sweetness and acidity will provide a nice contrast to the rich, creamy sauce. If you want to stay in the realm of comforting flavours, add a handful of spinach – it offers a mild, earthy flavour that is the perfect counterpoint to the earthy mushrooms.
On top, replace the white cheese with grated Parmesan for its nutty, salty flavour, or go for Gruyère. Its nuance is similar to Parmesan, but it is slightly sweeter and creamier, with a touch more richness. If you want to go in a completely different direction, choose ricotta. It is mild, silky smooth, and has a nice milky-sweet flavour that works wonders with the creamy sauce.
