Creamy Lemon Smoked Salmon Fasta-Pasta

Name: Creamy Lemon Smoked Salmon Fasta-Pasta with Dill & Chilli Flakes
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Orecchiette; 1 Celery; 1 Lemon; 1 packet Garlic Paste; 1 sachet Garlic & Herb Seasoning; 1 packet Light Cooking Cream; 1 sachet Vegetable Stock Pot; 1 packet Baby Spinach Leaves; 100 g Cold-Smoked Salmon; 1 sachet Chilli Flakes; 1 packet Dill; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Dill & Chilli Flakes

Recipe Development TeamUpdated on July 08, 2026

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Calories

667 kcal

Protein

27.3g protein

Preparation Time

15 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Milk
Fish
Soy
May contain traces of allergens

Treat yourself to a touch of gourmet luxury with this elegant, weeknight-friendly pasta bowl. Silky smoked salmon is tossed through a velvety cream sauce infused with zesty lemon and fragrant dill, coating every bite beautifully. Finished with a subtle scatter of chilli flakes for a gentle kick of heat to balance the richness, it’s a restaurant-quality meal made in a flash.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Orecchiette

(Contains: Wheat, Gluten May be present: Soy.)

Celery

Lemon

1 packet

Garlic Paste

1 sachet

Garlic & Herb Seasoning

1 packet

Light Cooking Cream

(Contains: Milk)

1 sachet

Vegetable Stock Pot

1 packet

Baby Spinach Leaves

100 g

Cold-Smoked Salmon

(Contains: Fish)

1 sachet

Chilli Flakes

1 packet

Dill

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2790 kJ

Calories667 kcal

Fat27.8 g

of which saturates10.2 g

Carbohydrate73.5 g

of which sugars8.6 g

Dietary Fibre5.7 g

Protein27.3 g

Sodium1260 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

• Boil the kettle.
• Half-fill a large saucepan with boiling water. Add a generous pinch of salt.
• Cook orecchiette over high heat until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients). Drain orecchiette, then return to the pan.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, thinly slice celery.
• Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook celery until tender, 4-5 minutes.
• Reduce heat to medium, then add garlic & herb seasoning and garlic paste and cook until fragrant, 1 minute.

• Stir in light cooking cream, stock concentrate and the reserved pasta water.
Cook until slightly thickened, 1-2 minutes.
• Remove pan from heat, then stir in cooked orecchiette and baby spinach leaves.
• Tear in cold-smoked salmon and add a generous squeeze of lemon juice until combined. Season to taste with pepper.

• Divide creamy lemon smoked salmon fasta-pasta between bowls.
• Tear over dill and sprinkle with a pinch of chilli flakes (if using).
• Serve with any remaining lemon wedges. Enjoy!