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🍝 Creamy Pasta with Smoked Salmon and Spinach

696 kcal · 30 min · 4 servings

Ingredients

• 400 g Linguine
• Salt
• 400 g Smoked Salmon (in one piece)
• 100 g fresh Spinach
• 1 Garlic clove
• 200 g Whipping cream
• 1 Pinch Saffron
• 1 tsp Granulated broth
• Pepper (from the mill)

Instructions

1. 1. Bring a large pot of water to a boil and add plenty of salt.
2. 2. Cook the pasta in the salted water according to the package instructions, but keep them slightly al dente.
3. 3. Cut the smoked salmon into small, bite-sized cubes.
4. 4. Wash the spinach thoroughly, shake off excess water, and chop it into coarse pieces.
5. 5. Peel the garlic cloves and chop them finely.
6. 6. Place the cream in a small saucepan and heat it together with the saffron and broth until the mixture boils.
7. 7. Add the chopped spinach and garlic to the boiling cream.
8. 8. Let the spinach wilt in the sauce until it is soft.
9. 9. Add the salmon cubes to the sauce and warm them through briefly.
10. 10. Drain the pasta, but reserve a little of the cooking water.
11. 11. Toss the pasta directly in the pan or pot with the salmon and spinach sauce.
12. 12. If the sauce is too thick, add a splash of the cooking water.
13. 13. Plate the pasta onto serving dishes.
14. 14. Grind fresh black pepper over the top and serve the dish immediately.

Nutrition per serving

• kcal: 696
• Protein: 35 g · Fett/Fat: 29 g · Carbs: 73 g