Pasta with salmon, mushrooms and ham in cream cheese sauce

Ingredients for 3 servings:

• 240g pasta
• 250 g salmon, frozen
• 90 g mushrooms, fresh
• 60 g cooked ham
• 140 g peas, young, fine, from the can
• 1 m.-sized onion(s)
• 50 ml white wine (Silvaner), semi-dry
• 200 g cream cheese spread
• 200 ml cooking cream
• 50 g butter
• Frying cream with butter
• Salt and pepper, freshly ground
• 1 tbsp dill, freshly chopped
• 1 ½ tsp vegetable broth, instant
• 1 tbsp lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Boil water for the pasta. Cut the salmon from frozen into 2.5 cm cubes and drizzle with a little lemon juice. Slice the mushrooms, dice the onion, and strips of ham. Sauté the diced onion in the frying cream. Add the ham. Add the mushrooms. After the time has passed, remove from the pan and set aside. Return the pan to the heat and fry the salmon cubes. Remove the fried salmon cubes from the pan and set aside. Add the cooking cream to the not-too-hot pan. Stir in the knob of butter and the cream cheese. Once the ingredients have melted, add the vegetable stock and dill. Mix briefly and deglaze with white wine. Add the peas to the sauce and season with pepper to taste. Cook the pasta al dente according to the package instructions. Add the salmon, onion, and ham to the cream sauce and simmer gently until the pasta is done.