Farfalle in Zucchini Cream Cheese Sauce with Salmon Strips
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 zucchini
- 1 clove garlic
- 200 g salmon, (smoked salmon), sliced
- 300 g cream cheese with herbs
- 1 tablespoon olive oil
- 1 shot white wine
- 100 g cherry tomato (s)
- salt and pepper
- 500 g pasta, (Farfalle)
Print Recipe
Pin Recipe Instructions
- Chop or squeeze the garlic and sauté in olive oil. Cut the salmon into strips and add to the garlic in the pan, stir for about 1 minute at medium temperature, then deglaze with a generous dash of white wine and let it simmer. In the meantime, grate the zucchini, add to the pan and mix with the salmon strips. Let it steep for 2 minutes. Then mix in the herbal cream cheese and let everything simmer briefly. Season to taste with a little pepper. If necessary, you can add a pinch of salt, but most of the time the sauce is salty enough with the salmon!
- Cook the farfalle in plenty of salted water until al dente and arrange on plates. Pour the salmon and zucchini sauce over it. Halve the cherry tomatoes and place on top - this gives the dish a fresh note and also looks lovely in terms of color.
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