Smoked Salmon Pasta with Basil Cream Sauce | Entree Recipes | PBS Food

Smoked Salmon Pasta with Basil Cream Sauce

Smoked Salmon Pasta with Basil Cream Sauce

Basil cream sauce is a lighter substitute for bechamel that doesn't lack in flavor. Marc Matsumoto explains the simplicity of this dish in a full post on the Fresh Tastes blog.


Yield: 3-4 servings



  • 300 grams (10.6 ounces) dried spaghetti
  • 40 grams (1.4 ounces) Parmigiano-Reggiano
  • 40 grams (1.4 ounces) basil
  • 5 grams (0.18 ounces) garlic (1 medium clove)
  • ½ cup cream
  • ¼ cup milk
  • 200 grams (7 ounces) cold smoked salmon, roughly torn apart
  • Black pepper
  • 1 teaspoon lemon juice


  1. Bring a large pot of salted water to a boil and boil the pasta 1 minute less than what the package directions say.
  2. Add the Parmigiano-Reggiano to a small food processor or blender and process until powderized.
  3. Add the basil, garlic, cream and milk and process until smooth.
  4. Pour the sauce into a sauté pan and when the pasta is about 1 minute away from being done, turn the heat on to high.
  5. Bring the sauce to a boil, and cook until it starts to thicken.
  6. Drain the pasta and add it to the sauce along with the smoked salmon. Stir to coat the pasta evenly while breaking up the salmon.
  7. Remove from the heat and sprinkle with freshly ground black pepper and the lemon juice. Plate and serve immediately.
Presented by: