An unconventional combination, and certainly not for everyone, this cocoa pasta with smoked salmon is a pasta dish that stands out. Why not give it a try and see what you think?
I admit the idea of cocoa pasta paired with salmon sounds odd at first. I wouldn’t have experimented with it either if I hadn’t received a packet of cocoa-infused pasta as a gift. The packaging suggested a savoury preparation and noted the pasta was made with unsweetened cocoa, so I assumed it would lend a subtle bitterness rather than sweetness. Curious and a little skeptical, I decided to follow the recipe printed on the pack and see how the flavours married.
As the pasta boiled, a distinctly chocolate-like aroma rose from the pot. It was stronger than I expected, and I wondered if the scent would overpower the salmon. When I tasted the cooked pasta, the flavour surprised me: it had a chocolaty note more akin to milk chocolate than dark cocoa, and, to my surprise, the pasta did contain a small amount of sugar. The sweetness was present but gentle, more of a background nuance than a dominating flavour.
Mixed with a creamy mascarpone and parmesan sauce and dotted with smoky salmon, the result was unusual but not unpleasant. The smoky fish and the creamy cheese helped balance the cocoa note, creating a plate that felt unconventional yet coherent. My husband, however, found the combination less appealing and said it made him feel slightly uneasy, so while I would eat this dish again, I probably wouldn’t prepare it frequently. There’s still pasta left in the packet, and I suspect it will make an interesting base for a dessert or a more experimental sweet dish in the future.
Cocoa Pasta with Smoked Salmon
Recipe
Cocoa Pasta with Smoked Salmon
A surprising and distinctive pasta dish combining the subtle chocolate notes of cocoa pasta with creamy mascarpone, parmesan and smoked salmon. Best for adventurous eaters or anyone curious to try something different.
Prep Time: 5 mins Cook Time: 12 mins Total Time: 17 mins
Course: Main Course Cuisine: Italian-style
Servings: 2 Calories: 427 kcal (approximate)
Ingredients
- 150 g cocoa pasta
- 2 tablespoons mascarpone
- 2 tablespoons grated parmesan
- 100 g smoked salmon
- 1 lemon, quartered, to serve
- Pinch of black pepper, to serve
Instructions
- Bring a large pot of salted water to a rolling boil and cook the cocoa pasta according to the packet instructions until al dente.
- When the pasta is cooked, reserve a little of the cooking water, then drain the pasta and return it to the pan.
- Add the mascarpone and grated parmesan to the hot pasta, stirring gently. Add a splash of the reserved pasta water as needed to loosen the sauce and create a smooth, glossy coating. Heat through until the cheese and mascarpone have melted into a creamy sauce.
- Gently fold in the smoked salmon so it warms through without breaking up too much.
- Serve immediately with lemon wedges on the side and a crack of black pepper to taste.
Notes
The cocoa pasta used here has a subtle sweetness and a chocolate aroma that may surprise diners. The mascarpone and parmesan help balance the cocoa notes while the lemon adds freshness and brightness. Nutritional values are approximate and intended as a guideline only.
Nutrition (per serving, approximate)
- Calories: 427 kcal
- Carbohydrates: 57 g
- Protein: 21 g
- Fat: 11 g (Saturated fat: 5 g)
- Sodium: 485 mg
- Fiber: 2 g
- Sugar: 2 g
How about checking out some more pasta recipes?
I often turn to pasta for a quick and satisfying meal. A classic tomato-based sauce is my go-to on many weeknights. One favourite is a spicy tomato pasta that’s straightforward to make and full of flavour.
Another lighter option we enjoy is avocado spaghetti with chilli and lemon — creamy, zesty and ready in minutes.
Keep in touch
If you try this recipe or any other from my collection, I’d love to hear how it turns out. Reader feedback is always welcome and helps shape future ideas.
Feel free to share your photos and comments—I enjoy seeing how people adapt recipes in their own kitchens.