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Creamy Smoked Salmon Rigatoni

Creamy Smoked Salmon Rigatoni

with Sugar Snaps and Herby Walnut Crumb

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Quick, comforting, and filled with fresh flavours, our creamy smoked salmon rigatoni is the perfect recipe for cosy nights in. Shallots are fried until soft and golden before being gently combined with smoked salmon and fresh dill in a velvety crème fraîche sauce. Toss the sauce through the rigatoni and serve in deep bowls.

Allergens:NutsCereals containing glutenMilkFish

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time15 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 bunch(es)


1 bag(s)



200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

150 grams

Creme Fraiche


1 pack(s)

Sugar Snap Peas

150 grams

Hot Smoked Salmon

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3339 kJ
Energy (kcal)798 kcal
Fat40.0 g
of which saturates13.0 g
Carbohydrate81 g
of which sugars8.0 g
Protein36 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle.Halve, peel and thinly slice the shallot.Roughly chop the dill (stalks and all).Roughly chop the walnuts.


When the kettle has boiled, pour the boiling water into a large saucepan and put on high heat.Add the rigatoni along with 0.5 tsp of salt.Simmer until the rigatoni is tender, 12 mins.


Meanwhile, heat a splash of oil in a saucepan over medium heat.When hot, add the shallot.Stir and cook until softened, 3-4 mins, then add half of the dill.Stir in the creme fraiche, bring to the boil then remove from the heat.


When the rigatoni has 3 mins left, add the sugar snaps to the boiling water.Cook for 3 mins, then drain the pasta and sugarsnaps in a colander.Pop back in the pan, drizzle with oil and stir through to stop it sticking together.


Meanwhile, gently reheat the creamy sauce on a medium heat.Carefully fold in the hot smoked salmon and simmer gently until the fish is piping hot, 2-3 mins.Season to taste with salt and pepper.


Add the pasta to the pan with the sauce and gently mix together.TIP: Add a splash of water if it needs loosening.Serve in deep bowls and finish with a sprinkle of walnuts and remaining dill.Enjoy!