Tagliatelle Pasta with Spinach and Salmon

Tagliatelle Pasta with Spinach and Salmon

Fish and spinach are a perfect duo. Combined with pasta, they create a delicious dish that will please everyone.


  • Black pepper – a pinch
  • Ground nutmeg – a pinch
  • Oil – 2 tablespoons
  • Salt – a pinch
  • Smoked salmon – 180 g
  • Tagliatelle pasta – 400 g
  • 30% cream – 350 ml
  • Blue cheese – 180 g
  • Baby spinach – 500 g


Wash and dry the spinach. Heat a little oil in a pan, add the spinach. Sauté, stirring occasionally, until the spinach reduces in volume. Add nutmeg, salt, and pepper to taste Cook the pasta al dente in salted water. Drain.

Crush the cheese into smaller pieces and melt it in a small saucepan, stirring constantly. Add the cream to the melted cheese and heat it, but do not bring it to a boil. Mix the sauce with spinach and salmon cut into smaller pieces, then combine with the pasta.

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