Tagliatelle with Fresh Spinach and Salmon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g ribbon noodles, fresh (optional 200 - 250 dry oods)
- 500 g spinach leaves, fresher
- 1 onion (s)
- 2 cloves garlic
- 1 teaspoon vegetable stock, (instant)
- 125 ml water
- 1 point salmon, smoked, sliced (or fresh salmon)
- 1 cup Cremefine or sour cream
- 1 teaspoon cornstarch
- 2 tablespoon canola oil or other refined oil
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions for use - attention, fresh pasta only takes 2 - 3 minutes (so pay attention to the timing)!
- Remove the stems from the spinach (up to the top of the leaf) and wash thoroughly. The best way to get out of sand is to put the spinach in water and not just roast it.
- Cut the onion into rings, place in a pan with a high rim and a lid with the oil and cook until translucent over low to medium heat (do not fry!) Mix the vegetable stock with water and pour in (you can also use white wine instead of stock). Peel the garlic, cut into small pieces and add to the pan. Now add the spinach. This may only work gradually, but it collapses quickly so that it can be refilled if the pan is not big enough. Cut the smoked salmon into pieces and add as soon as the spinach has completely collapsed. As an alternative to smoked salmon, you can also use fresh salmon, which can simply be diced in the same way and added raw.
- Remove some of the liquid and mix in a cup with the starch until it dissolves. Put this mixture back into the pan, as well as the beaker of Cremefine or sour cream.
- Season with pepper, salt and (preferably freshly grated) nutmeg, drain the pasta, mix in and serve.
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