Creamy Salmon Tagliatelle Pasta

Creamy Salmon Tagliatelle | The Mother Cooker

I feel a bit like a fraud calling this a recipe, but alas. Some people might never know to pull these ingredients together and make a meal. So I’ll push on, mainly because it’s delicious and one that went down a storm with my daughter. Pasta is such a comfort food, but I am especially fond of tagliatelle. It’s my go to pasta choice, I’ll pick it over any other. I love the way sauce clings to it, is that a thing? I’m making it a thing.

This meal is so super simple to pull together, it’s ready in 20 mins. If you use fresh tagliatelle, it would come together 5 minutes quicker. Super filling and delicious, all you need is some garlic and herb flavoured cream cheese to make it sing. I like to cook my salmon during a weekend meal prep and then this dish is even quicker to pull together. Cooked salmon lasts for 4 days in an air tight container in the fridge. Simply gently warm the salmon through by stirring into the pasta.

Creamy Salmon Tagliatelle

Serves: 2
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins

  • 2 salmon fillets
  • 125g garlic and herb Philadelphia cream cheese
  • 200g tagliatelle
  • 1 tsp salt and pepper
  • Fresh parsley to garnish (optional)
  1. Pop on a pan of water to boil, season. Once boiling, add your pasta.
  2. Whilst pasta is cooking, cook your salmon in a separate frying pan with a little oil, salt and pepper. Removing skin once cooked through. Salmon should be a light pink colour and no parts should be opaque. Break into pieces.
  3. Drain pasta, stir through cream cheese and then gently fold in the salmon. Season to taste. Seperate into two bowls and garnish with fresh flat leaf parsley.

Creamy Salmon Tagliatelle Pasta | The Mother Cooker