Creamy Pasta with Spinach, Basil, and Smoked Salmon

Ingredients

• 400 g Pasta (Preferably choose pasta with a rough surface so the sauce adheres better.)
• 500 g Fresh spinach (Wash and remove the stems if necessary.)
• 3 gousses Garlic (Peeled and roughly chopped or crushed.)
• 1 filet Olive oil (About 1 tbsp, for sautéing the garlic and spinach.)
• Fresh basil (A handful or a few sprigs, to taste.)
• 30 g Grated Parmesan (A handful for the sauce.)
• 400 ml Light cream (Add directly to the pan after the Parmesan and herbs.)
• Salt (To taste; season moderately because the Parmesan and smoked salmon are already salty.)
• Black pepper (To taste.)
• 120 ml Pasta cooking water (Reserve several ladlefuls; the amount is approximate and depends on the desired texture.)
• 200 g Smoked salmon (Sliced, for serving.)
• 20 g Parmesan shavings (For finishing.)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, until al dente. Before draining, reserve several ladlefuls of the cooking water and set aside.

2. 2

   While the pasta is cooking, heat a drizzle of olive oil in a large skillet over medium heat. Add the garlic and sauté for about 1 minute, just until fragrant, without allowing it to brown.

3. 3

   Add the fresh spinach to the skillet. Sauté, stirring regularly, until completely wilted and greatly reduced in volume, about 4 to 6 minutes.

4. 4

   Add the fresh basil, then season with salt and pepper. Stir to distribute the herbs and seasoning.

5. 5

   Add the grated Parmesan and light cream to the skillet. Stir until the Parmesan is incorporated and the mixture is hot.

6. 6

   Gradually pour in the reserved cooking water, one ladleful at a time, stirring until you obtain a sufficiently fluid and cohesive sauce. Bring the sauce to a simmer or a gentle boil.

7. 7

   Remove the skillet from the heat or reduce the heat to very low. Blend the mixture until smooth using an immersion blender, or transfer it to a blender, until you obtain a smooth, bright green cream. Adjust the consistency with a little cooking water if necessary.

8. 8

   Add the drained pasta to the green sauce. Mix thoroughly to coat each piece of pasta; the sauce should cling to the pasta without being too runny.

9. 9

   Divide the pasta among the plates. Serve with the slices of smoked salmon and sprinkle with Parmesan shavings. Optionally, add a few fresh basil leaves to finish.

Notes

The quantities of pasta, smoked salmon, cooking water, and finishing Parmesan were not specified in the publication and are therefore approximate. Always reserve the cooking water before draining the pasta; its starch helps bind the sauce. The recipe can be served without salmon for a vegetarian version.

Nutrition per serving

• main course
• pasta
• easy
• quick
• creamy
• vegetarian without salmon
• smoked salmon
• blended