I often make this pasta dish because it’s so easy and the kids will eat it. The cream cheese does all the work and you can use any short pasta you like. Smoked salmon has lots of flavour and it’s so thin you simply add it right at the end of the cooking and the heat of the pasta cooks it so it stays really tender and flavourful.
Serves 2 Adults & 2 Kids
150g smoked salmon
150g cream cheese
2 tbsp capers
1 tbsp olive oil
1/2 head of garlic
a ladle of pasta water
small bunch of flat leaf parsley
- Put a large pan of salted water on to boil then cook your choice of short pasta according to the packet instructions until it is al dente (with a little bite).
- Peel and chop the shallots and garlic then add to a large frying pan with the olive oil and cook on a medium heat until the shallot has softened and the garlic is fragrant.
- Add the cream cheese and capers and stir then add the juice of half a lemon and stir.
- Drain the pasta, keeping 1 ladle of pasta water, then add to the pan along with the pasta water and stir.
- Cut the salmon into bite-sized pieces. Turn off the heat, add the salmon and stir. Serve and finish with finely chopped parsley.