Chrissis Maccheroni with Smoked Salmon – Goat Cream Cheese – Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 tomato (s), dried
- 150 g oat cream cheese, with herbs 45% fat in dry matter
- 250 ml milk, (goat milk)
- 200 g salmon, smoked
- 2 teaspoons mustard, medium hot
- 2 teaspoons honey
- 2 tablespoon dill, (tips or freshly chopped)
- Pepper, freshly ground
- salt, for the pasta water
- 500 g pasta, macaroni or somethin else
Print Recipe
Pin Recipe Instructions
- Soak the sun-dried tomatoes in hot water for about 15 minutes in a small, heat-resistant bowl.
- While the tomatoes are steeping, bring the water and salt for the macaroni to the boil in a large saucepan. Cook the pasta until al dente according to the instructions on the packet.
- Now dissolve the goat cream cheese in the goat milk in a second saucepan over medium heat, stirring frequently.
- Cut the smoked salmon into fine strips or small pieces, depending on your taste.
- Drain the soaked tomatoes, squeeze them out well and also cut into fine strips. Add to the sauce with the salmon. Season to taste with mustard, honey, dill tips and pepper.
- Drain the chewy maccheroni and mix with the sauce while dripping wet.
- For the sauce: a total of 19 p. / With 4 servings per serving 5 p.
- For the pasta: 4 people per person to fill you up
- Total with 4 servings per serving 9 P.
- A fresh mixed salad with a dressing with a fine lemon note tastes great with it.
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