It’s been a while since I posted a pasta recipe here. So I’m going to start this week with a recipe for creamy tagliatelle that I love and that I often accompany with smoked salmon. This is delicious.
Smoked salmon lends itself to many recipes. But, I often find it a shame to cook it. I prefer to add it at the very last moment in my preparations. I just warm it up. So, more and more often, I’m not going to put it in a quiche, but rather put it on the side when serving.
For this pasta, I add it to the sauce at the same time as the pasta.
The preparation is really simple and cooks in no time. This makes it the perfect recipe for a weeknight meal. We treat ourselves, with simple and seasonal ingredients.
To make it a complete dish, I replaced the usual onions in the sauce with two leeks. They go wonderfully with salmon. I don’t know about you, but I love this vegetable.
Creamy pasta with smoked salmon:
1 vegetable stock cube
250g white wine
200 g liquid cream
120g smoked salmon
400 g tagliatelle
Wash and finely chop the white of the leeks.
Put them in the pan with the bouillon cube and the wine. Cook over medium heat until there is almost no liquid left.
Add cream and mix. Let simmer for a few more minutes.
While the sauce cooks, cook the pasta according to package directions.
Add the cooked and drained pasta to the sauce. To mix together.
Add the salmon cut into pieces and mix.
Serve immediately, possibly with a little dill.
To finish: you can replace the smoked salmon with smoked trout.
If you don’t want to use wine, replace it with water, but it will be less tasty.