Creamy White Sauce Salmon Pasta
Fresh Basil

A velvety, garlic-infused cream sauce coats silky pasta and tender flakes of smoked salmon in this quick, 30-minute home favorite balanced with fresh basil.

Ingredients

• 3 cloves garlic
• 12 purple onion
• 1 small bunch fresh basil
• 1 tbsp olive oil
• 100 ml chicken stock
• 200 ml heavy cream
• 30 g butter
• 2 tbsp cheese powder or grated parmesan
• to taste black pepper
• 200 g spaghetti or straight pasta
• 150 g smoked salmon slices
• to taste salt

Instructions

1. 1Mince the garlic cloves

   

   Peel the garlic cloves and mince them as finely as possible. Finely mincing your aromatics is a great way to practice knife skills and ensures the garlic flavor is evenly distributed throughout the sauce without any harsh, pungent bites.

   Tip: To peel garlic more easily, smash each clove lightly with the flat side of your knife to loosen the skin before mincing.
2. 2Dice the purple onion

   

   Finely dice the purple onion into small, uniform pieces. Purple onions provide a mild sweetness and a pop of color to the base of the creamy sauce. Consistent dicing helps the onion cook evenly and soften at the same rate.

   Tip: Leave the root end of the onion intact while dicing; it acts as a handle and keeps the layers from sliding around as you chop.
3. 3Mince the fresh basil

   

   Gather the fresh basil leaves into a tight bunch and mince them finely. Fine mincing ensures the aromatic oils are released and the flavors meld perfectly into the cream sauce during the cooking process.

   Tip: Use a very sharp knife to mince the basil to prevent bruising the leaves which can cause them to turn black and lose their flavor.
4. 4Sauté the minced garlic

   

   Heat a pan over medium-low heat and add a drizzle of olive oil. Add the minced garlic and sauté gently until it becomes fragrant. Be careful not to let it brown or burn, as burnt garlic can introduce a bitter taste to the sauce.

   Tip: If the garlic starts to change color too quickly, turn the heat down or briefly lift the pan off the burner to cool it.
5. 5Add the diced onions

   

   Add the diced purple onions to the pan with the sautéed garlic. Stir frequently and sauté the mixture over medium-low heat until the onions become soft and translucent, creating a sweet and savory base for the pasta.

   Tip: Sautéing the onions slowly over medium-low heat allows their natural sugars to caramelize without burning.
6. 6Add the chicken stock

   

   Pour the chicken stock into the pan with the translucent sautéed onions and garlic. Stir the mixture gently to combine the liquid with the aromatics, forming the savory foundation for the creamy white sauce.

   Tip: Using room temperature stock helps maintain a steady pan temperature for even cooking.
7. 7Pour in the heavy cream

   

   Slowly pour the heavy cream into the pan with the sautéed onions and chicken stock. Stir gently to combine the liquids into a smooth, rich base for your white sauce.

   Tip: Keep the heat at medium-low to prevent the cream from curdling or boiling over as it combines with the stock.
8. 8Add the minced basil

   

   Incorporate the finely minced basil into the simmering cream sauce. The fresh herbs will infuse the sauce with a bright, aromatic flavor that balances the richness of the dairy.

   Tip: Save a small amount of the fresh basil to use as a vibrant garnish when plating the finished dish.
9. 9Melt in the butter

   

   Add a generous knob of butter to the bubbling sauce. As it melts, it will emulsify into the cream, creating a silkier texture and adding a deep, savory richness to the flavor profile.

   Tip: Using cold butter can help create a slightly glossier finish on your sauce than room-temperature butter.
10. 10Season with cheese

    

    Grate fresh cheese or add cheese powder directly into the pan. The cheese will melt into the sauce, helping it to thicken while providing a sharp, salty punch to the dish.

    Tip: Wait until the cheese is fully melted before adding extra salt, as cheese powder can be quite salty on its own.
11. 11Season with black pepper

    

    Finish the sauce preparation by grinding fresh black pepper into the mixture. Adjust the amount to your preference to add a subtle heat and earthy contrast to the creamy sauce.

    Tip: Freshly ground pepper has much more essential oil and aroma than pre-ground versions, giving your sauce a better flavor.
12. 12Combine the pasta and sauce

    

    Transfer the boiled and drained spaghetti into the pan with the creamy basil sauce. Toss the pasta thoroughly to ensure every strand is evenly coated with the rich, flavorful mixture before adding the final ingredients.

    Tip: Add the pasta while it is still hot to help the sauce adhere better to its surface.

Storage & Reheating

Burn It Off

Frequently Asked Questions