Salmon pasta with spring onions

Ingredients for 4 servings:

• 400 g pasta
• Salt
• Cayenne pepper
• 1 bunch of spring onions
• 2 tbsp olive oil
• 300 ml vegetable stock
• 200 g double cream cheese
• 1 lemon(s), untreated
• 400 g salmon fillet(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the pasta (I like to use spiral pasta). Wash the spring onions. Cut the white part into fine rings and the green part into approximately 2 cm wide pieces. Grate the zest of the lemon and then squeeze it. Heat the oil in a pan. Sauté the onion rings for 1 minute. Add the stock, cream cheese, and lemon zest. Add lemon juice to taste. Bring to a boil and simmer for 2-3 minutes. Season generously with salt and cayenne pepper. Wash the salmon, pat dry, and cut into 2 cm pieces. Let it simmer in the sauce over low heat for approximately 5 minutes. Drain the pasta, reserving 75 ml of the cooking water. Stir it into the sauce along with the leek greens. Return the pasta to the pot and carefully stir in the sauce.