Spinach noodles with mushrooms and salmon

Ingredients for 2 servings:

• 250 g pasta (spinach pasta)
• 1 small onion(s)
• 1 small bunch of spring onions
• 100 g mushrooms, fresh
• 1 tsp, heaped cream cheese
• 200 ml milk, 3.5%
• 100 ml sweet cream
• ½ tsp vegetable broth, granulated
• 1 tbsp flour
• Salt and pepper, coarsely ground black
• 125 g salmon fillet(s), frozen
• 50 g margarine or Rama Culinesse

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the pasta according to the package instructions. Thaw the salmon; this takes about 30 minutes if you place the salmon in a bowl (e.g., an aluminum bowl), place the bowl in the sink, and fill the sink with hot water halfway up the aluminum bowl. Clean and slice the spring onions, clean and slice the mushrooms, cut the salmon into small pieces, and finely chop the onions. Heat the Rama Culinesse in a pan, add the leek, mushrooms, and salmon to the pan, and fry over medium heat. Season with a little salt and plenty of pepper, and remove from the pan. Add another generous dollop of Culinesse to the pan, fry the onions, then add the flour and sweat. Stir in the milk and cream with a whisk, and bring the sauce to a boil, stirring constantly. Then add about 100 ml of water and the granulated stock. Add the melted cheese to the sauce and continue stirring until the cheese is melted. Return the vegetables and salmon to the pan and season with salt and pepper. Mix the pasta with the sauce and serve immediately.