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One-pot pasta with salmon and spinach

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Ingredients for 4 servings:

  • 500 g spaghetti or bavette
  • 150 g baby spinach, fresh
  • 200 g sugar snap peas
  • 200 g cherry tomatoes
  • 1 bunch of spring onions
  • 1 garlic clove(s)
  • 400 g salmon fillet(s)
  • 150g Gorgonzola
  • 500 ml cream
  • 1 liter of water
  • 1 tsp, heaped salt
  • 3 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Combine the spaghetti, sliced ​​spring onions, crushed garlic clove, snow peas, baby spinach, Gorgonzola, olive oil, heavy cream, and salted water in a pot. Bring to a boil and cook over medium heat for about six minutes. Halve the cherry tomatoes and dice the salmon fillet. Then add them to the pot with the pasta and simmer with the lid on for another 4-6 minutes. Stir occasionally. Tip: Vegetarians can simply omit the salmon.

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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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