Pasta with Arla® Smoked Havarti, Salmon and Leeks

The heightened taste of creamy, smoked Havarti is a luscious compliment to this rich pasta dish. Try adding some fresh green peas to the sauce for an extra pop of flavour!

Ingredients (4 servings):

  • 1 pkg | 500 g bow tie pasta (farfalle)
  • 1/4 cup | 60 mL butter
  • 2 leeks, white parts only, thinly sliced
  • 1 cup | 250 mL fresh button mushrooms, thinly sliced
  • 1/3 cup | 75 mL dry white wine
  • 1 1/2 cups | 325 mL half and half cream or milk
  • 1 pkg | 150 g smoked salmon, sliced into slivers
  • 1 pkg | 200 g Arla® Smoked Havarti Cheese, grated
  • salt and freshly ground black pepper to taste
  • 3 tbsp | 45 mL fresh parsley, finely chopped (optional)
  • 2 tbsp | 30 mL capers, drained and chopped (optional)


In a large saucepan of salted boiling water add pasta and cook until al dente – approximately 10 minutes.

In a large skillet, add butter and melt over medium heat; add leeks and button mushrooms and cook until leeks are softened – approximately 7 - 10 minutes. Add white wine and cook for an additional 5 minutes; reduce heat to medium-low, add cream or milk, smoked salmon, grated Smoked Havarti Cheese and season with salt and pepper; gently simmer until cheese is melted.

Drain pasta and return to saucepan; add salmon/cheese mixture, using a wooden spoon carefully combine; top with chopped parsley and capers if desired.