Blitz ribbon noodles with salmon cream cheese sauce

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
3.6 12
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 350 g ribbon noodles
  • 7-10 Tbsp salt, pepper
  • 400 g Courgette
  • 1 Onion
  • 400 g Salmon fillet
  • 2 TABLESPOONS Oil
  • 175 g Double cream cheese
  • 125 ml White wine
  • 7-10 Tbsp grated peel and juice of 1 organic lemon
  • 1 collar Basil

Directions

  1. 1

    Cook the noodles in 4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Clean, wash and slice the zucchini. Peel and chop onion. Rinse fish, dab dry, dice.

  2. 2

    Sauté the fish in hot oil. Fry the zucchini and onion briefly. Season with salt and pepper. Stir in cream cheese, wine and 1⁄8 l water, bring to the boil. Season with salt, pepper, lemon peel and lemon juice.

  3. 3

    Wash basil, chop coarsely, stir in. Drain the pasta. Serve with sauce.

Nutrition Facts

KCAL
750 kcal
CARBS
11 g
FATS
18 g
PROTEINS
37 g