Pasta recipe with canned pink salmon with step-by-step preparation.
  • Type of dish: Second courses
  • Recipe difficulty: Simple recipe
  • National cuisine: Author's cuisine
  • Cooking technology: Cooking
  • Occasion: Dinner, lunch
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • Number of servings: 8 servings
  • Calorie Amount: 167 kilocalories


I admit, I have never cooked pasta with canned pink salmon, but I found the recipe from the order table interesting. In fact, if you can use canned tuna for such purposes, then salmon will fit in quite well, and not just pink salmon - any! It turned out very tasty! Delicate creamy sauce with the addition of spinach and oyster mushrooms!
If you don't like oyster mushrooms, you can use champignons or chanterelles. Instead of whole grain pasta, you can use regular durum white flour. A pasta shape that holds or absorbs thick sauces is well suited for this dish: fusilli, tagliatelle, fettuccine... You can choose any cheese, semi-hard varieties: Maasdam, Edam, Telsiter and others.

Ingredients for 8 servings

  • Oyster mushrooms 150 g
  • Pink salmon canned in its own juice 150 g
  • Figured paste 350 g
  • Ground black pepper 1 tsp.
  • Cream 10% 500 ml
  • Coarse salt 2 tsp.
  • Maasdam cheese 70 g
  • Frozen spinach 150 g

Step by step recipe

  1. Prepare the necessary ingredients: canned pink salmon (weight indicated without juice), pasta, spinach, cream, cheese, oyster mushrooms, salt and pepper. You will also need a little oil for frying and 1 spoon of starch (optional).
  2. Fry the oyster mushrooms cut into pieces in a small amount of oil. At the same time, you can start cooking the pasta.
  3. Pour cream into the pan, add spinach pucks and grated cheese. Add the spinach without defrosting, and you can first dilute a little starch (1 tsp) in the cream to make the sauce more homogeneous, but this is optional. Add salt, pepper and simmer over low heat for 10 minutes.
  4. Since the salmon from the can is already fully cooked, we add it at the very end of the stew, breaking it into pieces, removing the bones, even though they are soft. Heat the fish together with the sauce for another 3 minutes and turn it off.
  5. By this time the pasta should already be cooked!
  6. Mix the sauce with the pasta and serve hot right away! Bon appetit!

1. Boil pasta according to the instructions on the manufacturer's packaging.
2. Wash the pink salmon fillet, remove small and large bones with tweezers, cut into small pieces.
3. If you decide to use cherry tomatoes, just cut them into two halves and remove the tails; if you use regular tomatoes, then chop them finely to the size of the cherry halves.
4. Wash and dry the thyme sprigs.
5. In a preheated frying pan with vegetable oil, lightly fry the uncut pieces of pink salmon.
6. Next, pour in the chopped tomatoes, mix them thoroughly with pink salmon and continue to fry the ingredients for 7 minutes, remembering to stir them periodically.
7. Pour in the cream in a thin stream, pepper and salt the sauce to taste, bring the cream to a boil and continue cooking the sauce to a thick consistency for 2-3 minutes.
8. At the end, add a couple of sprigs of thyme and remove the sauce from the stove.
9. Pour the boiled pasta into the sauce and mix it.
10. Before serving, sprinkle hot pasta with pink salmon in creamy sauce with pre-grated Parmesan cheese.

So our spicy pasta is ready in a creamy sauce and with tender pieces of juicy pink salmon.

VIDEO RECIPE FOR PASTA WITH PINK SALUGE IN CREAM SAUCE

A new dish for a large company from Ekaterina Danilova

EKATERINA DANILOVA
Cook. Teacher of culinary master classes at Cooking Club

Our staff chef Ekaterina Danilova continues to share recipes for simple and affordable dishes that you can treat to a large group. And Morse adds another idea to the plans for next week. We recommend joining the residents of the Italian town of Gragnano, who celebrate the birthday of pasta on November 24th. Prepare amazing pasta according to our recipe and invite your friends to celebrate this unexpected holiday. Buon appetito!

If all the pasta eaten in Italy in a year were spaghetti, its total length would be 600,000,000 kilometers.

INGREDIENTS:

Large carrots - 1 pc.

Large onion – 1 pc.

Pink salmon – 700-1000 gr.

Cream 33% – 100-150 ml.

Pasta – 500 gr.

Salt and pepper to taste

PREPARATION:

1. Clean the pink salmon and separate the fillet from the backbone. 2. Chop the onions and carrots. Fry them in oil until golden brown. 3. Add pink salmon cubes to the carrots and onions. Add salt. Simmer for 5 minutes. Add water for pasta. 4. Add cream to the pan with onions, carrots and fish and simmer for another 5 minutes. 5. Add pasta to the water and cook for 5-7 minutes. You need to cook the pasta in the following proportions: for every 100 g of pasta, 1 liter of water. 6. Place the pasta on a plate and add fish in cream on top. You can decorate the dish with herbs and tomatoes.