Penne with salmon and creamy spinach

Bring a large pan with water and a little salt to the boil and cook the penne in 6 minutes until al dente. Drain and collect a cup of the cooking liquid.

Clean the onions and finely chop. Heat the oil in a frying pan and fry the onion and mushrooms for 10 min. On medium heat. Add the cream cheese and scoop.

In the meantime, heat the remaining oil in a frying pan and fry the salmon for 6 minutes on medium heat. Turn halfway. The salmon is then deliciously baked in rosé. Season with salt and pepper.

Meanwhile, clean the lemon, grate the yellow skin and squeeze half of the fruit. Cut the other half into 4 parts. Cut the spinach coarsely.

Mix 1 tbsp lemon juice, lemon zest and spinach through the mushrooms and turn off the heat. Season with pepper and salt.

Spoon the penne through the sauce and add some of the cooking liquid to make it smoother.

Divide the penne over the plates and shred the salmon above it. Serve with the lemon wedges.