You are using an outdated browser. For a faster, safer browsing experience, upgrade for free today.

Pasta with salmon and mushroom cream sauce

Pasta with a delicate creamy sauce. Salmon and cream are the perfect pairing, the mushrooms also fit perfectly into the flavor composition. It's very simple to prepare, but it's delicious.

Pasta with Salmon and Mushroom Cream Sauce

Composition:

  • Pasta (any pasta) - 400 gr.

for the sauce:

  • Fresh salmon (or other red fish) - 300 gr
    • .
  • fresh mushrooms - 150 gr.
  • onion - 1 pc.
  • garlic - 3 cloves
  • olive oil - 1 tbsp.
  • cream - 300 ml
  • salt, pepper - to taste

Cooking:

Boil the pasta (it is better to take spaghetti or noodles) as indicated in the instructions on the package.
Peel the vegetables, remove the bones and skin from the fish and cut the fish fillets into medium cubes.
Then prepare the sauce. To do this, crush the cloves of peeled garlic, pressing on it with the flat side of a knife, and fry until browned in a pan with olive oil.

garlic

Then remove the garlic, and put the finely chopped onion in the skillet.

onions

When the onions are lightly sauteed, add the sliced mushrooms.

mushrooms with onions

Fry them for 2 minutes and add the salmon.

salmon with mushrooms and onions

Bring the fish and vegetables to a simmer, without browning. Pour in the cream, salt and pepper the sauce and cook until the cream thickens.

cream sauce with salmon and mushrooms

When serving, place pasta on a plate, top with sauce and serve hot.

Enjoy!"

Related recipes
Very tasty cheesecakes

I'm a big fan of cheesecakes, so I'm constantly trying different recipes for them, and I share successful finds on the site. I have banana cheesecakes, pumpkin, and fried and baked. But for the past six months, I've completely stopped experimenting and cook always according to one recipe that a girl restaurateur I know shared with me. Cheesecakes turn out very tender, cottage cheese, lush and beautiful. And they are ready in one or two!

Milk porridge with rice and pumpkin

This delicious and simple breakfast is not difficult to prepare, it would seem. But if moms are used to cooking it «by eye» say, half a cup there, half a cup there, my first «pancake» was a failure, I did not calculate the amount of cereals, then I had to add a lot of milk in the process, and the result was not what I expected. So, the second time I carefully weighed all the ingredients to keep the proportion, and it turned out perfectly – moderately thick, moderately sweet, delicious porridge.

Rabbit baked with vegetables

Rabbit – meat is lean, dietary, and you don't want to spoil it «spoil» by hard roasting, fat, etc. So I always try to figure out how to cook rabbit with a minimum of intervention. Here is this recipe – a successful variation, moreover, requiring from you a minimum of effort, except to cut the carcass and cut vegetables. And the good thing about it is that you get both meat and a side dish to go with it.

Turkey boujenina in a multicooker

I love cooking in the multicooker: minimum effort, minimum fat, and the result is always delicious. This recipe is a quick and easy way to cook juicy and delicious meat. You can simply put it on a side dish, on sandwiches, add it to a salad, etc.

All of this recipe is easy and quick to prepare.

Categories
Publications
Popular ingredients
language poppy jam chili raspberry stomachs pineapple pig ears nutmeg Peking cabbage pasta sesame oil potatoes coffee breadcrumbs feta curry meat goose meat lamb balik offal camembert millet coconut shavings wine river fish mussels pistachio paste goose rowan condensed milk melted cheese ice cream green onion prunes blackcurrant rabbit sunflower oil peas oat flour coconut Sheridan pearl groats egg white cranberry prawns cheese peach mushrooms
Selections