Creamy Smoked Salmon Pasta Recipe with Corn
This creamy fusilli pasta recipe combines the richness of Philadelphia cream cheese with the sweetness of fresh corn and the savory flavor of smoked salmon. The pasta is cooked to perfection, then stirred with softened cream cheese and reserved starchy water to create a smooth, luscious sauce. Corn kernels and chopped smoked salmon are mixed in, adding texture and a burst of flavor. A squeeze of lemon juice, a dash of salt and pepper, and a garnish of ikura or furikake complete this delightful dish.
i used (serves 2):
- 8 oz fusilli pasta
- 3 tbsp (1.5oz) PHILADELPHIA Cream Cheese, Softened
- corn kernels from 1 ear of corn
- 3 oz smoked salmon, roughly chopped
- lemon juice
- salt
- pepper
- garnish: ikura, furikake
to make creamy smoked salmon pasta:
- cook pasta according to package instructions, then drain, reserving ½ cup of starchy water
- in a pan over medium heat, add pasta, philadelphia cream cheese, and ~¼ cup of reserved water. let stir until it reaches a creamy consistency, adding more water as needed
- mix in corn and smoked salmon
- turn off heat, add a squeeze of lemon, then season with salt and pepper to taste
- finish with ikura or furikake and enjoy!
other noodle recipes:
creamy smoked salmon pasta
Ingredients
- 8 oz fusilli pasta
- 3 tbsp philadelphia cream cheese, softened (1.5oz)
- corn kernels from 1 ear of corn
- 3 oz smoked salmon roughly chopped
- lemon juice
- salt
- pepper
- garnish: ikura, furikake
Instructions
- cook pasta according to package instructions, then drain, reserving ½ cup of starchy water
- in a pan over medium heat, add pasta, philadelphia cream cheese, and ~¼ cup of reserved water. let stir until it reaches a creamy consistency, adding more water as needed
- mix in corn and smoked salmon
- turn off heat, add a squeeze of lemon, then season with salt and pepper to taste
- finish with ikura or furikake and enjoy!