Tagliatelle with salmon

Ingredients for 2 servings:

• 150g tagliatelle
• 100 g salmon
• ½ bell pepper(s)
• 8 cherry tomatoes
• ½ onion(s)
• 1 garlic clove(s)
• Vegetables, optional, e.g. carrots, zucchini, mushrooms,…
• 1 chili pepper(s), optional
• 100 ml vegetable stock
• 150 ml milk
• 2 tsp tomato paste
• 2 tbsp yogurt
• ½ lemon(s), juice and zest
• 1 tsp salt
• ½ tsp pepper
• 1 tbsp, heaped cream cheese
• some Parmesan
• some nutmeg
• Parmesan for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

without cream, sour cream and crème fraîche

First, chop the salmon, onion, and garlic into small pieces, not too small for the salmon. Then quarter the tomatoes and slice the bell pepper into strips, then halve the strips. If you’re using other vegetables, chop them up as well. Cook the tagliatelle in salted water for about 8-9 minutes. Prepare the sauce in a container. To do this, mix together the vegetable stock, milk, tomato paste, yogurt, salt, pepper, cream cheese, Parmesan cheese, nutmeg, lemon juice, and lemon zest. When the tagliatelle is about halfway cooked, add the salmon, onion, and garlic (plus any chili peppers you’re using) to a pan (I always do this without oil, but it’s fine with oil, too) and fry. Add the bell pepper strips and fry briefly until they start to brown. Then add the sauce and let it absorb slightly. Then add the pasta and tomato quarters and let it simmer for another 2-3 minutes, until the cheese has melted and the sauce is well blended with the pasta. Then the dish is ready to eat. Tip: I season it again with salt and pepper and sprinkle the plate with Parmesan cheese.