Creamy Smoked Salmon Olive Pasta (Low FODMAP)

It’s been a little while since I brought you a pasta recipe, and I thought it was well time to remedy that. And what better way to do it than with this Creamy Low FODMAP Salmon Olive Pasta. Can you tell I’ve been really into the creamy pasta sauces lately? This is another super simple one, and boy oh boy it’s good.

This pasta is creamy, rich, flavoursome and simple.

The sauce comes together very easily. Start with a base of lactose free evaporated milk (or if you can’t find this, sub with another lactose free milk – or regular evaporated milk, if you tolerate lactose), and then add some flavours. Add saltiness through the chicken stock powder and the olives. Add some sour notes with lemon juice, and depth of flavour with Worcestershire sauce. If you don’t use evaporated milk, you might also need to add some cornflour to thicken the sauce up to your liking.

I think the addition of olives and smoked salmon is an amazing combination, with a little cracked pepper to top things off. Feel free to substitute olives for capers in a low FODMAP serving size!

This Creamy Low FODMAP Salmon Olive Pasta is a great quick dinner option, or is a delicious lunch dish.

If you’re a pasta fiend like me but are looking for something a little different, check out my Low FODMAP One Pot Carbonara or this Low FODMAP Spaghetti with Beef Ragu.

If you try this recipe, let me know! I’d also be thrilled if you took a snap of it and tagged me in it on Instagram (@thatlofolife) so I can see it and share your creation in my stories! Feel free to leave me a star rating and any feedback below.

Creamy Smoked Salmon Olive Pasta

Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people


  • 100 grams dry low FODMAP pasta of choice
  • 1 can lactose free evaporated milk
  • 1 tbsp low FODMAP chicken stock powder
  • 1/2 lemon, juiced
  • 1 tbsp Worcestershire sauce
  • 200 grams smoked salmon
  • 80 grams green olives


  1. Cook your pasta according to the packet instructions.

  2. While the pasta is cooking, prepare the sauce by combining the evaporated milk, chicken stock powder, lemon juice and Worcestershire sauce in a saucepan over medium heat. Once the sauce is simmering, reduce to low to thicken to your liking. (Note: if subbing evaporated milk for another lactose free milk, you may need to add a little cornflour to help the sauce thicken).

  3. Once the pasta is cooked, drain it and pour over the sauce.

  4. Add the smoked salmon and olives, and top with cracked pepper before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating