Tricolor Saffron Salmon Pasta
Prep 5-10min
Cook 15-20min
Tricolor pasta in a creamy salmon and spinach sauce with the delicate aroma of saffron. (for 2 portions)
This Recipe Contains
500g Tricolor Pasta
1 small White Onion (finely chopped)
1tsp Olive Oil
150g Visscher Frozen Smoked Salmon (defrosted)
100ml Fresh Cream
A pinch of Carmencita Saffron Threads (found exclusively at Welbee's)
A bunch of fresh Spinach
Salt & Pepper to Taste
Instructions
1
Sauté the Onion
In a deep skillet, fry the onion for about 5 minutes until softened over medium heat.
2
Cook the Pasta Al Dente
In the meantime, get some salted pasta water to a boil and cook the pasta a minute less than indicated on the package.
3
Add and Sauté the Salmon
Chop the salmon into pieces and add it to the onion stirring continuously for about 30 seconds.
4
Create the Cream Base
Add the cream and bring it to a gentle boil, then lower the hat to a minimum.
5
Infuse with Saffron and Pepper
Add the saffron and some freshly ground pepper and give it a stir.
6
Wilt the Spinach
Add the spinach and cover for about 2 minutes until the spinach is softened. Give it a stir and check for salt levels. If needed, add some salt.
7
Finish Cooking the Pasta in the Sauce
Add the pasta and cook it in the sauce for about 30 seconds. Serve immediately.
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