Creamy pasta with smoked salmon, Parmesan, spinach and mascarpone – finished with lemon and plenty of freshly ground pepper. It takes no time at all to make, and it tastes wonderful.
Despite the rich fish and the mascarpone, the dish is both light and fresh, thanks to plenty of grated lemon zest and freshly squeezed lemon juice.
You may be thinking: smoked salmon – does she really mean that?! And yes, I do – the smoked salmon gives the dish a lovely flavour, and once it is warmed through in the sauce, the texture actually becomes a little like baked salmon.
Pasta with smoked salmon works just as well at the weekend as on a weeknight, for lunch or dinner – it can be made in just 20 minutes, which makes it a great meal for busy weekdays.
Creamy pasta with smoked salmon, spinach and mascarpone
Recipe for easy, creamy pasta with smoked salmon, spinach, mascarpone and lemon.
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Ingredients
- 400-500 g pasta
- 200 g smoked salmon, – ideally a single thick piece rather than slices
- 1 onion, finely chopped
- 2 cloves garlic, grated or crushed
- 350 g fresh spinach
- 1 handful fresh basil
- 200 g mascarpone
- 50 g Parmesan, finely grated
- 100-200 ml pasta cooking water
- 1 lemon, finely grated zest and juice
- Salt and freshly ground pepper
- Oil
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Method
- Cut the salmon into cubes of roughly 1×1 cm.If you are using sliced salmon, cut the slices into strips – be aware that they break up easily, so fold them gently into the pasta when you get to that step.
- Bring a pan of salted water to the boil and cook the pasta al dente according to the packet instructions.
- Meanwhile, heat a little oil in a frying pan and fry the onion and garlic for a couple of minutes until soft and translucent, without browning.
- Add the mascarpone and let it melt, then stir in the Parmesan.
- Then add the spinach and basil along with a decilitre (100 ml) of the pasta cooking water (even if the pasta is not fully cooked yet), and toss everything together well until the spinach wilts.
- When the pasta has a couple of minutes left, add the salmon to the sauce and fold it in thoroughly so that everything is heated through.
- Drain the pasta and immediately toss it into the sauce – remember to save a little extra pasta water in case the consistency needs adjusting further.
- Turn off the heat and add half the lemon zest (the rest is for the top), then season to taste with lemon juice and more salt and pepper if needed.
- Serve the pasta topped with the remaining lemon zest and plenty of freshly ground pepper.
Nutrition
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Dejligt
Tusind tak Jan, det er jeg glad for at høre 🙂
Det blev så lækkert
Hej Lene
Åhhh hvor godt at høre, tak for din flotte anmeldelse:)
Warm wishes, Dianna
Det blev så lækkert
Skøn opskrift. Fik tilføjet lidt frisk chili under stegning af løgene. Det var godt i forhold til den lidt fede konsistens.
Hej Martin
Hvor er det dejligt at høre, – tusind tak for det flotte stjerner og fiffet med chili 🙂
Dbh Dianna
Vi havde ikke noget mascarpone, så vi brugte 1,5 dl fløde og det blev også super lækkert 🙂
Hej Ida Amalie
Det er jeg så glad for at hører, tusind tak for din besked 🙂
Dbh Dianna
Supper lækkert 🙂
Hejsa
Det er jeg så glad for at høre, tusind tak for din besked 🙂
Warm wishes, Dianna
Smager virkelig godt.