Creamy pasta with smoked salmon, lime and dill

salmon and dill pasta

Lyndal McNamara - Research Dietitian, 05 July 2018


(Serves 4)

  • 1x 350g packet of gluten free pasta 
  • 1 tbsp (18g) garlic infused olive oil 
  • 150g oyster mushrooms, thinly sliced 
  • Zest and juice of 1 lime 
  • 250g smoked salmon pieces 
  • 4 cups baby spinach leaves 
  • 250ml low FODMAP chicken stock - why not try Monash Low FODMAP Certified stock from Massel!
  • 1 tbsp (10g) corn flour 
  • 250ml full fat milk (lactose-free if required) 
  • 1 large bunch of dill, finely chopped 
  • Finely grated pecorino cheese, to serve 


  1. Cook pasta according to packet directions, drain. Toss though a little olive oil to stop the pasta from sticking together then set aside. 
  2. In a large pan, heat oil over medium to high heat. Add oyster mushrooms and saute for 1-2 minutes until soft. 
  3. Add lime zest, lime juice, smoked salmon pieces, baby spinach leaves and chicken stock to the pan. Stir until baby spinach leaves begin to wilt and the sauce has reduced slightly. 
  4. In a separate bowl or jug, add cornflour to milk and whisk until dissolved. Then, slowly pour milk into the pan while stirring continuously. 
  5. Finally, add cooked pasta and dill to the sauce. Toss until pasta is evenly coated in sauce and the sauce has thickened. 
  6. Divide pasta between bowls and sprinkle with grated pecorino cheese to serve. 

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