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.