Tagliatelle with Salmon and Courgette in Cream Sauce
Try these creamy tagliatelle with flaked roasted salmon and thin ribbons of courgette. The cream sauce, brightened with basil and lemon, brings everything together, and the whole dish is ready in 30 minutes.
Prep: 30 min
Servings: 4
Energy: 130 kcal per serving
Method
01.
Wash the salmon, pat it dry, drizzle with lemon juice, season with salt and pepper. Wrap it in foil greased with olive oil, place on a baking tray and bake in the oven for about 20 minutes at 180 °C. Then let the fish cool slightly and carefully flake it into smaller pieces with a fork.
02.
Wash the courgette and cut it lengthways into thin slices, preferably with a vegetable peeler. Put them into boiling water, cook for about 1 minute and drain.
03.
Pour the cream into a heated pan. As soon as it starts to boil, season with salt and pepper. Once it thickens, add the chopped basil, pieces of salmon and courgette slices, stir gently and simmer briefly.
04.
Cook the pasta according to the package instructions. Put the cooked pasta into a larger bowl and mix with the salmon and courgette sauce.
