Summary

Ingredients

• 1 packet salmon, smoked, approx. 200 g
• 1 bunch spring onion (s)
• 2 bell pepper (s), green
• 1 bowl mushrooms, fresh
• 2 g saffron
• some tarragon
• 2 cups cream
• Pasta (tagliatelle), to taste
• Vegetable broth, instant
• salt
• pepper
• Parmesan to taste
• possibly sauce thickener

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Instructions

1. Cook pasta as directed.
2. Fry the onions in a high pan (the entire amount of sauce must fit in). Add cleaned and chopped mushrooms and peppers and sauté for as long as the peppers are still firm to the bite.
3. Deglaze with the cream (you can use less, but with two cups there is more sauce).
4. Add the saffron (you can also use more) and a lot of tarragon. Season with a little vegetable stock powder, salt and pepper and finally add the smoked salmon cut into small strips. Let it steep briefly and then serve on the pasta.
5. If you like, you can add freshly ground parmesan!
6. Tip: If the sauce is too thin for you, you can thicken it up with a little sauce thickener.