Tagliatelle with spinach and salmon

Ingredients for 4 servings:

• 500g tagliatelle
• 30 g butter
• 1 large onion(s)
• 2 garlic cloves
• 100 ml dry white wine
• 200 ml broth
• 2 handfuls of creamed spinach, diced
• 150 ml cream
• 1 pinch of nutmeg
• salt and pepper
• n. E.g. chili powder or curry powder
• 200 g smoked salmon

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

fast and summery

Cook the tagliatelle in salted water until al dente. Heat the butter in a pan, finely dice the onion and garlic, add to the butter, and sauté until translucent. Deglaze with white wine and simmer. Add the stock and melt the spinach. Once the spinach has melted, add the cream and simmer gently for about five minutes. Season with nutmeg, a little salt, plenty of pepper, and a dash of chili powder (or curry powder) to taste. Then toss the cooked pasta in the sauce and serve. Ladle the pasta and sauce into deep bowls and enjoy with a slice of salmon cut into strips.