How to Make Tagliatelle with Fresh Spinach and Salmon - Recipe in description

Watch our video tutorial to learn how you can make this delicious Tagliatelli with Spinach and Salmon!

Preparation time: approx. 20 minutes
Level of difficulty: normal
Calories p.p.: not specified

Ingredients for 3 portions:
600 g fresh tagliatelle, (optionally 200-250 dried pasta)
500 g fresh leaf spinach
1 onion
2 cloves of garlic
1 tsp instant stock
125 ml water
1 pack smoked salmon, sliced, or even fresh
1 cup Cremefine or sour cream
1 tsp cornflour
2 tbsp canola oil or another refined oil
Salt and pepper
Nutmeg
Boil the pasta according to the instructions on the pack - remember: fresh pasta needs only 2-3 minutes (so watch your timing!)

Remove the stems from the spinach (as far as the leaves) and wash thoroughly. Remove sand and grit the easy way from spinach by steeping it in water rather than just running it under the tap. Cut the onion into rings, add oil to a high-sided frying pan with a lid and cook over a low to medium heat until translucent (do not fry). Mix stock with water and add to the pan (alternatively use wine instead of stock). Chop the garlic into very small pieces and add to the pan. Now add the spinach. Add it gradually, although it wilts quickly so that you can add more if the pan is not large enough.

Cut the smoked salmon into pieces and add as soon as the spinach has completely wilted. You can also use fresh salmon instead of smoked salmon: dice in the same way and add to the pan still raw.

Remove some liquid and mix with the cornflour in a cup until it dissolves. Add this mixture to the pan, along with the cup of Cremefine or sour cream. Season with pepper, salt and (preferably freshly ground) nutmeg. Drain the pasta, mix in the sauce and serve.

Author: Chefkoch-Video

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