Fresh Tagliatelle with Smoked Salmon
with creamy spinach and lemon sauce | 2 servings
Super simple, tasty recipes for any time of day, including a 4-step recipe card and portioned ingredients for 2 people.
The lemon provides a fresh touch in this quick pasta with smoked salmon, cream and spinach.
Tags:
Recipe
Allergens:
Vis
•Ei
•Tarwe
•Gluten
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyMedium
Ingredients
/ Serving 2 people
120 g
Smoked salmon
100 g
Spinach
1 unit
Lemon
Fresh tagliatelle
200 milliliters
Cooking cream
Not included in your delivery
½ tablespoon
Sunflower oil
Nutrition Values
Energy (kJ)3001 kJ
Calories717 kcal
Fat31.7 g
Saturated Fat16.2 g
Carbohydrate77.4 g
Sugar6.1 g
Dietary Fiber4.4 g
Protein31.4 g
Salt0.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Pan with Lid
•Small Bowl
Cooking Steps
1
- Boil plenty of water in a lidded pot or saucepan for the fresh pasta.
- Boil the pasta with the lid on for 4 - 5 minutes. When finished, save some of the pasta water, then drain the pasta in a colander and set aside to steam out.
- In the meantime, cut half of the lemon into wedges and juice the other half into a small bowl.
- Cut the smoked salmon into thin strips.
2
- Heat the sunflower oil in the same pan over medium-high heat. Fry the smoked salmon for 3 minutes, stirring so it comes apart.
- Deglaze with the lemon juice.
- Pour the cream into the pan and let it simmer gently for 2 - 3 minutes over low heat, or until the pasta is cooked.
- Lower the heat and tear the spinach into small pieces as you're adding it to the pan.
3
- Add the pasta to the sauce and mix everything together.
- Serve the pasta on deep plates and garnish with the lemon wedges.
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