Creamy Smoked Salmon Tagliatelle

Name: Creamy Smoked Salmon Tagliatelle with Spinach
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Tagliatelle; 200 Grams of Smoked Salmon Slices; 1 Pieces of Shallots; 1 Pieces of Garlic cloves; 200 Grams of Spinach; 1 Pieces of Lemon; 2 Tbsp of Olive oil; 1 Tsp of Salt; 200 ML of Cooking cream; 100 ML of Water; 1 Pieces of Vegetable stock cube; 1 Tsp of Black pepper; 15 Grams of Fresh dill; 20 Grams of Pine nuts

with Spinach

Creamy and delicious!

Cals 948 · Prot 48 · Carbs 118 · Fat 36

Quick & Easy

Family Friendly

20 min

Creamy Smoked Salmon Tagliatelle with Spinach

Creamy and delicious!

Cals 948 · Prot 48 · Carbs 118 · Fat 36

Quick & Easy

Family Friendly

Ingredients

Tagliatelle

Tagliatelle 5*10*

250 Grams

Smoked Salmon Slices 6*

200 Grams

Shallots

1 Piece

Garlic cloves

1 Piece

Spinach

200 Grams

Lemon

1 Piece

Olive oil

2 Tbsp

Salt

0.5 Tsp

Cooking cream 4*

200 ML

Water

100 ML

Vegetable stock cube 15*

0.5 Pieces

Black pepper

0.5 Tsp

To serve

Fresh dill

15 Grams

Pine nuts 2*

20 Grams

Allergens

*5 Eggs, *10 Wheat, *6 Fish, *4 Milk, *15 Celery, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3949 / 948
Fats (g)	35.5
of which saturated (g)	18.1
Carbohydrates (g)	118
of which sugars (g)	11.9
Fibers (g)	12.3
Proteins (g)	48.2
Salt (g)	0.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cook pasta

Bring a large pot of water to a boil with a pinch of salt. Once the water is boiling, add the pasta and cook for 8-10 min until "al dente" or until cooked to your liking. Reserve a cup of the pasta cooking water, otherwise drain.

2 Rinse and slice

Meanwhile, chop the shallots, garlic and dill. Chop the smoked salmon roughly. Rinse and chop the spinach. Wash the lemon and grate the zest taking care to avoid its bitter white pith. Juice the lemon.

3 Toast nuts

Heat a pan over a medium heat and toast the pine nuts for 1-2 min until golden. Transfer them to a bowl and set aside.

4 Add and fry

Return the pan to the heat with a drizzle of oil and fry the shallots and garlic with a pinch of salt for 2-3 min. Add the spinach, 2 Tbsp of lemon juice and 0.5 tsp of grated lemon zest. Mix well.

5 Mix and serve

Add the measured cream and water (using the reserved pasta cooking water), the crumbled stock cube and a pinch of black pepper. Bring to a simmer and cook, stirring, for 2 min or until the stock cube dissolves. Add the salmon pieces and the fresh dill (see tips for fussy eaters). Cook for 2 min further.