Pasta with salmon and mushrooms

Ingredients for 4 servings:

• 250g tagliatelle
• salt water
• 150 g smoked salmon
• 3 leaves of white cabbage
• 200 g mushrooms (shiitake)
• 1 onion(s)
• 200 ml cream
• ½ cup milk
• 1 cup white wine
• 1 cube of stock
• e.g. Parmesan, grated
• salt and pepper
• 1 tbsp olive oil for frying

Instructions

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

Finely chop the onion and cut the mushrooms into bite-sized pieces. Remove the stalk from the cabbage and slice the leaves into thin strips. Also finely chop the salmon. Brown the onions in a pan with olive oil. Then add the wine and stock cube, and when it boils, reduce the heat. Cook until only a third of the liquid remains. Cook the pasta al dente in 3 liters of salted water (2 tablespoons of salt). One minute before draining the water, add the cabbage and cook together. Then drain both through a sieve. Add the salmon and mushrooms to the sauce and simmer gently with the cream and milk. But only when the wine has thickened do the cream and milk! When it becomes thicker, season with salt and pepper. Add a little Parmesan cheese. Pour the sauce over the pasta and sprinkle with Parmesan cheese.