Garlic and Basil Salmon Pasta

Garlic and Basil Salmon Pasta

When it comes to quick comfort food lunches, garlic and basil salmon pasta is definitely the way to go. We’re using smoked salmon for the base of this recipe, but you can just as easily use leftover cooked salmon – just flake it with a fork into bite-sized chunks. We’re also adding a whole lot of garlic, but you can scale it up or down depending on your preference.

Garlic and Basil Salmon Pasta

Course: Lunch, Main Dish, Pasta, Seafood
Cuisine: Italian
Servings: 2
Prep Time: 5 minutes
Cook Time: 15 minutes


  • 5 oz. rigatoni
  • 4 oz. smoked salmon
  • 5 garlic cloves
  • 4 tablespoons butter
  • ½ cup heavy cream
  • 3 oz. Parmesan cheese
  • ½ cup basil leaves, packed
  • salt and pepper to taste


  1. Fill a large pot with water and add in a generous pinch of salt. Once the water comes to the boil, add in the pasta, and cook for around 8-10 minutes, or until al-dente.
  2. In the meantime, melt the butter in a large skillet over medium heat.
  3. Mince the garlic with your Indy Chef garlic twist and add to the melted butter. Cook the garlic for 2-3 minutes, or until fragrant and slightly golden.
  4. Pour in the heavy cream and cook for a few minutes, or until the cream gets bubbly and slightly thickened.
  5. Once the pasta is cooked, drain it, and transfer to the skillet with the sauce. Chop the smoked salmon into large chunks and add to the skillet. Toss to coat the pasta and the salmon with the sauce.
  6. Grate in the parmesan cheese with your indy Chef cheese grater and top with fresh salmon. Give the pasta one final stir and serve immediately. Enjoy!

Recipe Notes:

Tip: The rigatoni works great because the sauce adheres to all of the ridges in the pasta, but you can use any type of pasta you like or already have on hand.

The Indy Chef Garlic Twist can be found here.




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