The Ultimate Creamy Spinach Pasta with Smoked Salmon (30-Minute Dinner!)

Imagine a restaurant-worthy pasta dish on your table in just 30 minutes—a vibrant, luscious green sauce clinging to every piece of penne, tangled with delicate flakes of savory hot smoked salmon and fresh, wilted spinach. That, my friends, is the weeknight-winning magic of this Creamy Spinach Pasta with Hot Smoked Salmon. This is, without a doubt, the most elegant and effortlessly delicious pasta you will make this spring.

I promise you, there is no greater dinner triumph than whipping up a meal this beautiful in under 30 minutes. The rich, flaky hot smoked salmon is the perfect partner to the bright, creamy sauce, creating a dish that is layered with sophisticated flavors. It’s the perfect answer for a busy weeknight, a last-minute dinner party, or any time you’re craving a taste of spring.

Get ready to master your new go-to pasta, a recipe so simple and delicious, it will become a permanent star in your dinner rotation.

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Why This Salmon Pasta is a Weeknight Winner

You are going to be completely amazed by the incredible flavor you can achieve in just 30 minutes. This dish is a true keeper. Here’s why:

• Ready in 30 Minutes Flat: This is the ultimate fast and elegant meal. From starting the water to the final toss, it comes together in the time it takes to cook the pasta.
• A Genius, Vibrant Cream Sauce: The trick of blending wilted spinach into cream cheese and parmesan creates a stunning, bright green sauce that is incredibly creamy and flavorful with minimal effort.
• No-Cook Protein Perfection: Using hot smoked salmon means the protein is already cooked, flaky, and packed with flavor. You just have to flake it into the finished pasta!
• Elegant, Yet Deceptively Simple: This dish looks and tastes like it came from a high-end restaurant, but it’s so easy to make that even a beginner cook can master it.
• A Perfect Taste of Spring: The combination of bright green spinach, rich salmon, and a luscious cream sauce is the perfect balance of fresh and comforting for a spring dinner.

Recipe Snapshot

Your Shopping List for This Creamy Pasta

This impressive dinner comes together with a handful of fresh, powerful ingredients.

→ For the Creamy Spinach Sauce

• 1 bunch (300g) English spinach → This will be cooked down and blended to form the base of our vibrant sauce.
• 1 tablespoon extra virgin olive oil → For sautéing the aromatics.
• 1 small brown onion & 4 cloves garlic → The essential, flavorful foundation of the sauce.
• 250g cream cheese → Must be softened to room temperature for the creamiest, smoothest blend.
• ¼ cup (20g) finely grated Parmesan cheese → For a salty, nutty, umami kick.

→ For the Pasta and Mix-Ins

• 500g penne pasta → The ridges on penne are perfect for catching all the delicious sauce.
• 150g baby spinach leaves → Stirred in at the end to wilt just slightly, adding another layer of fresh texture.
• 2 x 150g packs hot smoked salmon → The star of the show! It’s already cooked and ready to be flaked into the pasta.

Let’s Get Cooking! Your 30-Minute Guide

Ready for the fastest, most elegant pasta of your life? Let’s get that water boiling!

Part 1: The Vibrant Green Sauce

1. Prep the Spinach: Trim the tough roots off the bunch of English spinach. Rinse the leaves thoroughly under cold water, then pat them dry and give them a rough chop.
2. Sauté Aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and crushed garlic, season with a pinch of salt and pepper, and cook, stirring, for 4-6 minutes until soft and fragrant.
3. Wilt and Blend: Add the chopped English spinach to the saucepan and cook for about 3 minutes, until it’s completely wilted. Stir in the softened cream cheese and cook for 1 more minute until it’s melted and combined.
4. Create the Sauce: Remove the saucepan from the heat and add the grated parmesan. Using a hand stick blender, blend the mixture directly in the pot until it’s a completely smooth, vibrant green sauce. Set aside.

Part 2: Cook Pasta and Finish the Dish

5. Cook the Pasta: While you’re making the sauce, bring a large pot of heavily salted water to a boil. Cook the penne pasta according to the package instructions until al dente.
6. The Golden Rule: Reserve Pasta Water!: Before you drain the pasta, scoop out about a cup of the starchy cooking water and set it aside. This is liquid gold for thinning your sauce!
7. Combine: Drain the pasta and return it to the hot pot. Pour the green spinach sauce over the pasta. Add about ⅓ cup of the reserved pasta water and toss everything together to create a luscious, glossy sauce that coats every piece.
8. The Final Toss: Gently fold in the fresh baby spinach leaves and the flaked hot smoked salmon. Stir just until the spinach is wilted and the salmon is heated through. Be careful not to break up the salmon too much.
9. Serve Immediately: Divide the beautiful green pasta among four bowls and serve right away.

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Creamy Spinach Pasta with Hot Smoked Salmon

This vibrant and creamy spinach pasta with hot smoked salmon is an elegant weeknight dinner winner, ready in just 30 minutes! A brilliant sauce hack using blended spinach and cream cheese creates a luscious, easy, and flavorful meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: American, Italian-Inspired

Calories: 795

Ingredients Equipment Method Notes

Ingredients

  

For the Sauce

• 1 bunch (300g) English spinach roots trimmed, roughly chopped
• 1 tablespoon extra virgin olive oil
• 1 small (100g) brown onion chopped finely
• 4 cloves garlic crushed
• 250 g cream cheese softened
• 1/4 cup (20g) finely grated parmesan

For the Pasta & Assembly

• 500 g penne pasta
• 150 g baby spinach leaves
• 300 g hot smoked salmon flaked

Equipment

• Large Pot (for pasta)
• Medium Saucepan
• Hand Stick Blender
• Colander

Method

 

1. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic, season, and cook for 4-6 minutes until soft.
2. Add the chopped English spinach and cook for 3 minutes, or until wilted. Stir in the softened cream cheese and cook for 1 minute until combined.
3. Remove the saucepan from the heat and add the parmesan. Using a hand stick blender, blend the mixture directly in the pot until a smooth, green sauce forms. Set aside.
4. Meanwhile, cook the pasta in a large pot of salted boiling water according to packet instructions until al dente.
5. Before draining, reserve about 1/3 cup of the starchy pasta cooking water. Drain the pasta and return it to the hot pot.
6. Pour the spinach sauce over the hot pasta, add the reserved pasta water, and toss to create a glossy sauce that coats the noodles.
7. Gently fold in the fresh baby spinach leaves and the flaked hot smoked salmon. Stir just until the spinach wilts and the salmon is warmed through.
8. Divide the pasta between bowls and serve immediately.

Notes

Reserve Pasta Water: This is the key to a silky, restaurant-quality sauce. The starchy water helps the sauce cling to the pasta perfectly.

Hot Smoked Salmon: Ensure you are using ‘hot smoked’ salmon, which is fully cooked and flaky, not the silky, translucent ‘cold smoked’ salmon (lox).

Gentle Final Toss: Be careful when stirring in the salmon to keep the beautiful flakes intact.

WiseRecipes’ Top Tips for Perfection

These simple secrets will ensure your 30-minute pasta is a restaurant-quality masterpiece.

1. Pasta Water is Your Best Friend. I cannot stress this enough. The starchy, salty pasta water is the key to creating a silky, emulsified sauce that perfectly clings to the noodles. It’s so much better than using plain water or milk to thin your sauce.
2. Know Your Salmon: Use “Hot Smoked.” This recipe specifically calls for “hot smoked” salmon, which is cooked through, firm, and flakes easily like a piece of cooked fish. It is not the same as “cold smoked” salmon or lox, which is silky and uncooked.
3. Room Temperature Cream Cheese is Key. For the sauce to blend into a perfectly smooth, velvety consistency with no lumps, your cream cheese must be softened to room temperature before you add it to the hot pan.
4. Be Gentle with the Final Toss. You want to keep those beautiful, large flakes of salmon intact. Once you add the salmon and fresh spinach, fold them in gently with a spatula just until they are combined and warmed through.
5. Taste and Season Boldly. Pasta can absorb a lot of salt. After you’ve combined everything, give it a final taste. It might need another pinch of salt or a good crack of black pepper to make the flavors pop.

Keep It Fresh! Storing & Reheating Instructions

This dish is best enjoyed fresh, but leftovers can still be delicious.

• Refrigerator: Once cooled, store any leftovers in an airtight container in the refrigerator for up to 2 days. The sauce will thicken considerably as it chills.
• Reheating: Gently reheat in a skillet over low heat. Add a few tablespoons of water, milk, or broth to the pan to help loosen the sauce and bring back its creamy consistency as it warms up. Microwaving can sometimes cause cream-based sauces to separate.

FAQs: Your Spinach and Salmon Pasta Questions, Answered!

What is hot smoked salmon, and where do I find it?

Hot smoked salmon is a piece of salmon that has been smoked at a higher temperature, which cooks it through. It has the texture of a flaky, cooked piece of fish, unlike the silky, translucent cold smoked salmon (lox). You can typically find it in the refrigerated seafood section of your grocery store, often near the other smoked fish products.

Can I use regular salmon instead?

Yes, you can! You would need to cook it first. A great option would be to pan-sear or bake an 8-10 ounce salmon filet, then flake it into the finished pasta at the end.

Can I make this recipe gluten-free?

Absolutely. Simply substitute the regular penne with your favorite brand of gluten-free pasta and cook it according to the package directions. The sauce is naturally gluten-free.

Can I make the spinach sauce ahead of time?

Yes, this is a great time-saving trick! You can prepare the blended spinach cream cheese sauce up to 2 days in advance and store it in an airtight container in the refrigerator. When you’re ready to eat, just cook your pasta and gently reheat the sauce in a pan, using the reserved pasta water to thin it to your desired consistency.

Final Thoughts: Your New Favorite Spring Dinner

There is nothing more satisfying than sitting down to a beautiful, vibrant, and delicious meal that you know was incredibly simple to prepare. This Creamy Spinach Pasta with Hot Smoked Salmon is the perfect embodiment of a smart, elegant weeknight dinner. It’s comforting, fresh, and feels truly special. I hope it brings a little bit of delicious, green-hued joy to your table. Happy Cooking!