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Capellini with smoked salmon and creamy dill sauce

Pasta30 minutes4 people350 calories
1/52/53/54/55/5 (18 votes)
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By Irene Arcas

Capellini with smoked salmon and creamy dill sauce

Today we bring a fresh and tasty recipe, which is very easy and is perfect for a lunch or dinner: capellini with smoked salmon and creamy dill sauce. Perhaps you are wondering what capellini are, since it is a type of pasta similar to spaghetti but much finer. They are delicious, I love them for dishes with sauce. However, you have to be careful not to overcook them and always follow the manufacturer's instructions. In my case, it indicated 3 minutes. If you do not have this pasta or do not want to use it, any long pasta is perfect for this recipe, such as spaghetti, fettuccine, linguine ... you will only have to take into account the cooking minutes depending on the type of pasta you use to program your machine in the step number 2 of our recipe, adding about 8 more to what we put.

The rest of the recipe is very simple, we will use peas and baby spinach to add color and freshness to the dish. We will accompany our pasta with creamy sauce cheese, mustard, butter and dill that will make it super juicy and tasty. And finally, we will use a little smoked salmon and tomato kumato that we will put directly on the plate and that we will not cook so that its freshness and texture do not change.

Capellini with smoked salmon and creamy dill sauce

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A fresh and tasty recipe, which is very easy and is perfect for a lunch or dinner: capellini with smoked salmon and creamy dill sauce.

Capellini with smoked salmon and creamy dill sauce
  • Irene Arcas
  • Kitchen: Italian company
  • Recipe type: pasta
  • Calories: 350
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 250 g of capellini (can be substituted for any long pasta)
  • 200 g frozen baby peas
  • 100 g of fresh baby spinach
  • 200 g of smoked salmon taco and cut into cubes or slices
  • 4 cloves of garlic
  • 50 g olive oil
  • 3 kumato tomatoes, diced
  • 1 / 2 teaspoon salt
  • a pinch of pepper
  • chili / chilli powder to taste (optional)
  • the juice of 1/2 lemon and its zest
  • 6 branches of fresh dill
  • 200 g of cream for cooking
  • 200g milk
  • 100 g of water
  • 50 butter g
  • 50 g mustard
  • 50 g of cream cheese (Philadelphia type)
  • grated Parmesan cheese

Preparation

  1. We put in the glass 1 liter of water with 1/2 teaspoon of salt and program 8 minutes, varoma temperature, spoon speed.

  2. We add the frozen peas and program 10 minutes, varoma temperature, speed 1, left turn. When 4 minutes have passed, add the pasta through the jar and let it continue to cook together.

    At the end of the time and with the help of the basket or the varoma we drain the pasta. Immediately we pour a drizzle of olive oil over the pasta and stir it well so that it looses and does not stick while we prepare the rest of the recipe. We booked hot.

  3. Without washing the glass, add the oil and garlic. We shred 5 seconds, speed 7. We lower the wreckage and schedule 3 minutes, temperature 120º, spoon speed. 

  4. Add the spinach and program 1 minute, temperature 120º, spoon speed, left turn. 

  5. Now add the cream, cream cheese, water, milk and mustard, a pinch of salt and pepper and program 4 minutes, temperature 100º, speed 1, left turn. 

  6. Add the chopped dill (only the leaves), the lemon juice and the butter and, without selecting the temperature, we program 1 minute, speed 1, left turn. 

  7. We serve the pasta on a plate or platter, and put the sauce on top. Place the cubes of smoked salmon and tomato on top, sprinkle with a drizzle of olive oil. Sprinkle with the freshly grated Parmesan cheese, a little pepper and chili flakes. We finish with the zest of the lemon peel.


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  1.   Chara said
    ago 3 years

    And the cream cheese that is made with it?

    Reply to Chara
    1.    Irene Arcas said
      ago 3 years

      Thanks Chara, it is already corrected !! It is at point 5 with all the ingredients of the sauce. Thanks for writing to us!! 🙂

      Reply to Irene Arcas