Smoked salmon pasta
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  • Prep time 5 '
  • Total time 15 '


  • 320 g fresh or dried tagliatelle
  • 180 g Philadelphia Light with Chives
  • 2 tbsp semi-skimmed milk
  • 10 ml fresh lemon juice
  • 125 g smoked salmon, thinly sliced
  • 100 g rocket
  • black pepper to taste


  • Bring a large pan of salted water to the boil and cook the pasta as directed on the pack.
  • Meanwhile, spoon the Philadelphia into a pan with the milk. Stir over a gentle heat until the Philadelphia has melted. Stir in the lemon juice.
  • Drain the pasta, reserving a little of the cooking water.
  • Toss the pasta in the Philadelphia sauce, adding a splash of the cooking water to loosen. Stir in the smoked salmon and rocket. Add black pepper to taste. Serve immediately.


Nutritional Information

Typical values Per recipe
Energy 6181.0 kj
Energy 1476.0 kcal
Fat 40.8 g
Carb 186.0 g
Protein 72.8 g
Saturated fat 20.8 g
Salt 3.5 g
Dietary fibre 8.0 g
Sugars 13.6 g