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Creamy Salmon Spinach Tagliatelle
Recipe

Creamy Salmon Spinach Tagliatelle

Quick & Easy

Fresh tagliatelle tossed in a quick cream-cheese sauce with wilted spinach and smoked salmon folded in at the end.

Why smarter

14 minutes is realistic: water and prep 5 min, fresh pasta cooks in 3–4 min, sauce and spinach 2–3 min while pasta cooks, salmon folded in and plating 1–2 min.

Chef tip

Keep the heat gentle and fold in the smoked salmon off the heat so it stays tender; pasta water is the key to a silky sauce. Shortcut: Use store-bought fresh tagliatelle and smoked salmon.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 250 g fresh tagliatelle 250.000 g fresh tagliatelle
2 120 g smoked salmon 120.000 g smoked salmon
3 100 g baby spinach 100.000 g baby spinach
4 120 g cream cheese 120.000 g cream cheese

Method

  1. Bring a pot of salted water to a boil. Meanwhile tear the smoked salmon into bite-size pieces.
  2. Cook the fresh tagliatelle until just tender, 3–4 minutes. Reserve about 150 ml pasta water, then drain.
  3. Return the pot to low heat. Stir in cream cheese with a splash of pasta water until smooth.
  4. Add spinach and toss until just wilted, 30–60 seconds. Loosen with more pasta water to a glossy sauce.
  5. Add tagliatelle and toss to coat. Take off the heat, fold in smoked salmon, and serve immediately.