Angel hair pasta with smoked salmon, peas and mint

Angel hair pasta with smoked salmon, peas and mint

(3) Rate it

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Salmon is a wonderful combination with pasta for a light and easy meal.

Featured in
Pasta recipes, Quick meals


  • 2 teaspoons olive oil
  • 1 leek, trimmed, washed, thinly sliced
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • 120g (3/4 cup) frozen peas
  • 125ml (1/2 cup) extra light thickened cream
  • 80ml (1/3 cup) fresh lemon juice
  • 1 x 175g pkt hot smoked salmon, skin removed, flaked
  • 350g dried angel hair pasta
  • 1/4 cup fresh mint leaves


  • Step 1
    Heat the oil in a frying pan over low heat. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the asparagus and peas, and cook, stirring, for 3 minutes or until asparagus is bright green and tender crisp. Stir in the cream, lemon juice and salmon. Cook for 1 minute or until the salmon is heated through. Season with salt and pepper.
  • Step 2
    Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 80ml (1/3 cup) of the cooking liquid.
  • Step 3
    Add the pasta, reserved cooking liquid and mint to the salmon mixture and stir until well combined.

  • Low sugar


  • 2074 kj


  • 12g

    Fat Total

  • 5g

    Saturated Fat

  • 6g


  • 25g


  • 37mg


  • 593.55mg


  • 5g

    Carbs (sugar)

  • 70g

    Carbs (total)

All nutrition values are per serve


Budget tip: To save at the checkout, replace the smoked salmon with canned pink salmon.

Variation: Angel hair pasta with tomato, smoked salmon and mint: Omit the cream and lemon juice. Add a 400g can diced tomatoes with the asparagus in step 1.

  • Author: Cynthia Black
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste



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