Smoked Salmon Pasta with Cream Sauce and Local Herbs

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Smoked Salmon Pasta with Cream Sauce and Local Herbs

by President

Give your pasta a touch of Singapore with laksa leaves and kaffir lime leaves. The aromatic fragrance of the leaves, coupled with a smooth and lucious sauce will definitely be a family favourite!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 20 mins Serves : 2


  • 250g Penne Pasta
  • 50g President Butter
  • 1 tbsp Olive Oil
  • 2 Shallots (chopped finely)
  • 2 cloves of Garlic (chopped finely)
  • 200ml President Cooking Cream
  • 200g Smoked Salmon Slices
  • 2-3 sprigs of Laksa Leaves (sliced finely or chopped)
  • 2-3 Young Kaffir Lime Leaves (crushed and sliced finely)
  • Salt and Pepper (to taste)
  • Laksa Leaves (for decoration)


  1. Cook pasta according to packet instructions and toss with a little knob of the butter. Set aside.
  2. In a sauté pan, add remaining butter and olive oil. Sauté the shallots over medium heat for 1 minute. Add garlic and cook until aromatic, then add the cream and bring to boil.
  3. Add pasta and cook for 1 minute. Add the rest of the ingredients, mix and season to taste.
  4. Serve decorated with laksa leaves.
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