Spaghetti in salmon cream

Ingredients for 4 servings:

• 500g spaghetti
• 1 onion(s)
• 1 garlic clove(s)
• olive oil
• 300 g peas, frozen
• 200 g smoked salmon, sliced
• 250 ml vegetable stock
• 300 ml cream
• salt and pepper
• 2 stalks of parsley

Instructions

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

with smoked salmon and peas, which bring color and subtle sweetness

Cook the spaghetti in plenty of salted water until al dente. Meanwhile, peel and finely dice the onion and garlic clove. Add a little olive oil to a pan and sauté the onion. Add the garlic and sauté. Add the frozen peas and season with pepper. Cook briefly over low heat, then add the vegetable stock and cream and simmer for 8 minutes. Cut the smoked salmon into short strips. Rinse the parsley, shake dry, and roughly chop the leaves. Add both to the sauce and season with salt and pepper. Drain the pasta in a colander, let it drain well, and toss with the sauce. This works best with two spoons. Serve immediately.