Creamy Fusilli with Smoked Salmon, Spinach, and a Hint of Garlic

Name: Creamy Fusilli with Smoked Salmon, Spinach, and a Hint of Garlic
Cook time: 25 min
Yield: 4 meals
Ingredients: pasta; pinch salt; oil; garlic clove; baby spinach; smoked salmon; butter; black pepper; cooking cream; water; lemon

Pasta with smoked salmon, spinach, and lemon combines a creamy sauce with the delicate saltiness of smoked salmon, the freshness of spinach, and a subtle hint of garlic. The lemon juice adds a refreshing acidity that balances the richness of the dish.

25 min

contains fish

Pasta:: 1 pkgpasta; pinch salt; 1 tbspoil
Salmon Sauce:: 2 garlic clove; 1 pkgbaby spinach; 1 pkg smoked salmon; 1 tbspbutter; 0.5 tbspoil; pinch salt; 1 tspblack pepper; 1 pkgcooking cream; 1 dlwater; 1 lemon

1
In a large pot, bring 4–5 liters of water to a boil. Add salt, then the pasta, and cook according to the instructions on the package over medium heat.
2
Meanwhile, peel and finely chop the garlic. Place the spinach in a colander, rinse it with cold water, and let it drain thoroughly.
3
Cut the smoked salmon into smaller pieces.
4
Drain the cooked pasta and mix it with a tablespoon of oil to prevent it from sticking.
5
Heat 0.5 tablespoon of oil and 1 tablespoon of butter in a pan over medium heat. Add the garlic and smoked salmon, and sauté for about 3–4 minutes. Season with salt and black pepper.
6
Add the cooking cream to the pan, and rinse the cream package with 1 dl of water, which you then pour into the mixture. Add the spinach, bring the mixture to a boil, then reduce the heat and let it simmer on low for 3–5 minutes.
7
Add the cooked pasta to the pan. Grate some lemon zest from a washed lemon and mix everything together.
8
Serve the pasta on plates and finish by drizzling lemon juice over the dish to taste. Enjoy!