Pasta in Cream Sauce with Salmon, Leek and Carrots
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta
- 250 g salmon fillet (s) (frozen)
- 1 leek, cut into rings
- 1 carrot (s), sliced
- 2 cups cream
- 200 ml milk
- some flour or sauce thickener for light sauces
- 1 vegetable stock cube
- salt and pepper
- 1 onion (s)
- Wine, white
- 40 g parmesan, rated
- nutmeg
Print Recipe
Pin Recipe Instructions
- Thaw the salmon.
- Cook the pasta until al dente according to the package instructions.
- Cut the defrosted salmon into bite-sized pieces. Peel and dice the onion. Fry in butter with the salmon, add the carrot and leek cut into rings. As soon as the leek is soft, deglaze with white wine. Dust with a little flour, stir and pour in the cream and milk (or alternatively use light sauce thickener instead of flour). Add the parmesan. The sauce should be creamy. Add the stock cube and season with spices.
- Arrange the pasta on plates, spread the salmon sauce over it and serve immediately.
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