Creamy salmon linguine

Abi Reid baking away,  reducing food waste across South Yorkshire
Abi Reid
9 Mar 2021

This simple option is easy to make, packed with flavour and can be enjoyed warm or cold.  Any little bits of salad or veg can be included to use up leftovers too.

If you're not a fan of salmon it can easily be substituted by cured meat or just missed out altogether for a veggie option.


Creamy salmon linguine with diced red pepper in a bowl

Feeds 2



150g dried linguine, tagliatelle or spaghetti

½ red onion diced

½ courgette in ribbons

½ tub of cream cheese (with herbs, chilli or salmon)

2 tbsp milk

1 large squeeze of lemon juice

Black pepper

70g Smoked salmon (trimmings work really well) - miss it out or swap for cured meat if you’d prefer

14 cherry tomatoes halved

¼ of a pepper finely diced  

2 large handfuls of green leaves / salad leaves



  1. Cook the pasta according to the instructions or use leftover pasta, once cooked drain it ready to use
  2. In a deep frying pan over a medium heat fry the red onion until soft then add the courgette and cook for 2 minutes
  3. Add the cream cheese and stir to melt then add the milk to thin the sauce
  4. Add the lemon and a sprinkle of black pepper to taste then stir in the drained pasta
  5. Stir in the smoked salmon until it’s well coated

If you are going to eat it hot…

  1. Transfer to serving bowls and top with cherry tomatoes, peppers and shredded green leaves / salad leaves and a little extra black pepper

If you are making it for your lunch box…

  1. Portion the salmon mix into lunchboxes and leave to cool
  2. Top the cooled pasta and salmon with salad, tomatoes and pepper ready to enjoy cold at lunchtime


If you’re not a fan of salmon simply swap it for cured meat or miss it out altogether to make a veggie version.

did you find this article useful?