Salmon, Leeks, Peas & Dill Pasta with a Creamy White Tomato Sauce

Winter is fast approaching here in the Southern Hemisphere. And as the cold weather approaches, I tend to crave for comfort food that is warming for the soul and will keep me satisfied during a cold and wet night. So, this weekend I decided to make a pasta dish for dinner. I prefer white sauce pasta because it’s rich and creamy but Dorian prefers tomato sauce pasta. So, I made this pasta sauce with both cream and tomato paste and it was a hit in my household. This recipe will definitely be a regular dish on the winter dinner plan in my household 🙂

This pasta dish was also packed with veggies so that it was not lacking in its nutritional values. My veggies of choice were leeks, frozen peas (nothing wrong with using frozen vegetables – they are just as good as fresh vegetables), mushrooms and baby spinach. And we definitely got at least 3 of the 5 serves of vegetables recommended daily. I think carrots and capsicums will go well in this pasta dish too. I seasoned the pasta with some vegetable stock and dill 🙂 For the salmon, I used cold smoked salmon that you can get from the supermarket. You can also use hot smoked salmon or smoked trout in this pasta dish.

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie 🙂

Serves 3-4 people

Ingredients

1/2 tbsp olive oil;
3 garlic cloves, minced;
1 leek, thinly sliced;
2 cups frozen peas;
1 cup mushrooms, sliced;
1-2 cups baby spinach;
200g cold smoked salmon/trout, roughly broken/chopped;
3 tbsp tomato paste;
150ml light thicken cream;
125ml milk of your choice (I used almond milk);
5-6 sprigs fresh dill, diced;
1-2 tsp San elk vegetable stock or salt to taste;
Cracked black pepper to taste; and
Pasta enough for 3-4 people (I used spelt spiral pasta).

Method

Heat a pan/wok on a medium high heat and pour in the olive oil;
Whilst the olive oil is warming up, cook the pasta according to the packet instructions;
Once the oil is hot, add the minced garlic and stir fry until golden brown;
Then, add the sliced leeks and stir fry until they slightly undercooked. If they start to stick to the pan, add a little water;
Add the frozen peas, mushrooms, smoked salmon, tomato paste, cream and milk and stir fry until well combined;
Adding in all the ingredients for the pasta sauce!
Once, the sauce starts to bubble a little, add the vegetable stock and pepper to taste;
The veggie stock that I used 🙂
Finally, add the baby spinach and fresh dill and cook until the spinach are slightly wilted. Turn off the stove;
Pasta sauce ready to be eaten 🙂
Your pasta is now ready to be served. Place enough cooked pasta in a bowl/plate and then, add the pasta sauce. Enjoy with extra cracked black pepper and freshly grated parmesan cheese if you prefer 🙂