Pasta with Salmon and Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta, possibly whole rain
- Salt water
- 1 leek
- 10 cocktail tomatoes
- 1 medium onion (s)
- 4 salmon fillet (s) (frozen)
- 1 packet processed cheese with herbs, reduced fat
- 1 packet pure processed cheese, reduced fat
- 250 ml vegetable stock
- 1 tablespoon cream, light or sour cream
- 1 tablespoon herbs (e.g. wild garlic, parsley), fresh or frozen
- Sauce thickener
- pepper
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet. Cut the leek into strips. Halve the tomatoes. Cut the onions into cubes and sauté them in the oil in a large non-stick pan.
- Shortly afterwards, add the frozen salmon fillets to the pan and fry briefly on both sides. Reduce the heat. Then add the leek cut into strips and fry a little.
- After a few minutes, deglaze with the vegetable stock. Then stir in the two packs of processed cheese and simmer a little. Season with pepper. The fish simply cooks in the sauce (low heat so that it just simmers).
- After about 10 minutes, add the cream and stir in the herbs and add the halved cocktail tomatoes to the pan and briefly heat them in the sauce. If the sauce is too runny, thicken it a little with a sauce thickener.
- Drain the pasta, serve immediately with the sauce and salmon and consume.
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