Penne with Creamy Salmon & Herb Sauce

bowl Serves 4


  • 250g Crème Fraiche
  • ¼ cup chopped Fresh Herbs, eg, chives, parsley, dill
  • 2 Tbsp Lemon Juice
  • 400g Penne Pasta
  • 200g hot roasted Salmon, flaked
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  • In a small bowl, mix together the crème fraiche, herbs, lemon juice and lemon zest.

  • Cook the penne in a large pot of boiling salted water, according to the packet instructions.

  • Drain well, return the pasta to the pot, stir in the creamy herb mixture and gently fold in the salmon. Serve with a green salad.

  • Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.

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