Tagliatelle with Salmon, Spinach and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g taliatelle or other pasta
- Salt water
- 1 onion (s), red
- 250 g creamed spinach, frozen
- 250 g salmon, frozen
- 1 clove garlic
- 1 cup cream
- 0.5 ½ pack cream cheese or cheese spread
- some salt and pepper
- some parmesan
- white wine
- oil
Print Recipe
Pin Recipe Instructions
- Cook the tagliatelle in salted water according to the instructions on the packet until al dente. Meanwhile, cut the onion into fine cubes and sauté with a little oil in a saucepan. Thaw the spinach in the saucepan with the onions on a medium heat.
- Add the finely chopped or pressed garlic and deglaze with a dash of white wine. Add the beaker of cream and cream cheese and bring to a simmer. Season to taste with pepper and salt. Add the frozen salmon and simmer, stirring regularly, until the salmon disintegrates.
- Drain the tagliatelle, place on a plate and spread the salmon-cream-spinach sauce over it or mix the tagliatelle and sauce in a saucepan or bowl and serve afterwards. Add the parmesan to your own taste.
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