Stonefire Authentic Flatbreads
Tagliatelle with spinach salmon sauce
Pasta with salmon, spinach and mushrooms.
Cook the tagliatelle according to the instructions on the packaging.
Chop the onion and cut the mushrooms in four.
Heat the oil in a stirring fruit the onion 3 minutes. Add the mushrooms and stir-fry for 5 minutes until the moisture has evaporated.
Add the frozen spinach and heat while stirring until all the cubes have thawed.
Cut the salmon into small pieces. Spoon the salmon and heat for 3 minutes until the salmon is tender. In the meantime, gently switch over.
Season with salt and pepper. Divide the tagliatelle over the deep plates and spoon the spinach-salmon sauce on it.
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