This pasta with smoked salmon and sun-dried tomatoes brings Summer back into your house. And that's exactly what I could use in this dreary wintry weather. The salty salmon, spicy garlic, creamy pasta finished with the slightly sour cream is a bold but very successful combination.
And the dish is on the table within 15 minutes. That's also nice to have, especially on a busy weeknight full of clubs!
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- 200 grams smoked salmon
- 10 sun-dried tomatoes
- 2 tablespoons olive oil
- 1 clove garlic
- 125 ml sour cream
- 2 tablespoons milk
- 1 teaspoon mustard
- 50 grams Parmesan cheese
- 400 grams spaghetti
Ingredients you need per step are listed below the step in Italic
- Put a large pot of cold water on the stove and bring to a boil.
- Cut the salmon into thin strips and store until use in the refrigerator.
- Cut the sundried tomatoes into small pieces and store them in a container.
- Heat the olive oil in a skillet.
- Squeeze the garlic over the pan and fry for 30 seconds.
- Add the creme fraïche and mustard and heat slowly until it is warm. If the sauce becomes too thick, add two tablespoons of milk.
- Meanwhile, cook the spaghetti according to the instructions on the package.
- Add the salmon, warm for a minute, and turn the heat off.
- Spoon the salmon sauce through the pasta.
- Sprinkle the tomatoes over the pasta and mix well.
- Add Parmesan to the taste.