Pasta With Salmon & Spinach

I remember when I created this recipe, I was super pregnant which equals to “super addicted to out of the world amazing high carb foods”. I mean…the baby gets what the baby wants, right?! Let’s say this herbs-of-Provence-Pasta with salmon and spinach in cream-sauce was one of my favorite “soul foods” at this time. Damn, now I’m really craving that one.

Pasta With Salmon & Spinach

Shopping list for 2 persons:

  • 250 g herbs of the Provence pasta (here from Pastatelli – the pasta already contains 20% spices / herbs directly in the pasta dough!)
  • 250 g of fresh spinach leaves
  • 2 carrots
  • 1 onion
  • 2 cloves of garlic
  • 2 salmon fillets each 125 g
  • 250 ml light cream
  • lemon juice
  • Sunflower oil
  • Salt
  • Pepper

Preparation:

  • Cook herbs-of-Provence pasta according to the instructions in salted water.
  • Heat the oil in the pan.
  • Cut the onion into small cubes and sauté in the hot oil.
  • Press garlic into it.
  • Cut carrots into small sticks.
  • Roast the carrots in the pan.
  • Roast salmon fillets also in the pan and drizzle with lemon juice.
  • Rip salmon into small pieces with the help of two forks.
  • Add leaf spinach and season with salt and pepper.
  • Deglaze with cream.
  • From the pasta pot add about 4 tablespoons of pasta water to the pan. Due to the herbs in the pasta dough, this is perfect for a spicy sauce! Or – if you have no herbs of Provence Pasta – season with marjoram, thyme, oregano and rosemary.
  • Season with salt and pepper.
  • Drain finished pasta and then add to the pan.
  • Allow to reduce to personally favored sauce thickness.

The product “pastatelli” was provided to us free of charge. Thank you very much!

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