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Pasta with salmon, sage and cheese sauce

updated

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Ingredients for 1 servings:

  • 150 g pasta to taste
  • salt water
  • 150 ml Cremefine or whipped cream
  • 200 g salmon fillet(s), frozen
  • 1 small onion(s), red
  • 5 sage leaves, fresh
  • 1 corner(s) of processed cheese, 25 g
  • e.g. Parmesan, freshly grated
  • n. B. Sea salt and pepper from the mill
  • e.g. chili powder
  • some butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the pasta in salted water according to the package instructions. Meanwhile, cut the thawed salmon into small pieces. Melt the butter in a pan and sauté the diced red onion until translucent, then add the salmon. Then add the finely chopped sage leaves and sauté briefly. Deglaze with Cremefine or heavy cream, add the processed cheese and grated Parmesan, and bring to a boil briefly. Season with pepper, sea salt, and chili. Toss the pasta with the sauce, sprinkle with more freshly grated Parmesan, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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