200°C · 15-30 minAllergens
Gluten
Lactose
Sulfiet
VisRigatoni Pasta with Salmon and Spinach
A classic combination! I cook the rigatoni pasta until al dente and flavour it with a pesto made from spinach and red chillies. The creamy sauce is prepared with leaf spinach and fresh salmon fillet. Sun-dried tomatoes add a savoury taste to the dish. I season it with black pepper. On the side, you will receive a salad with olives, courgette, pickled yellow beetroot, and sweet cherry tomatoes.
Fresh salmon fillet, white onion, courgette, cherry tomato, yellow beetroot, leaf spinach, tomatoes, garlic, red chilli, lemon, fresh basil, kalamata olives, capers, sun-dried tomatoes (tomato, caper, garlic, oregano, basil, marjoram, rosemary, sunflower oil, salt), Parmesan cheese, crème fraîche, cream, rigatoni pasta, Dijon mustard, white wine, extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, gluten, koemelk, lactose, sulfiet, vis.
Microwave
Heat the pasta with salmon/spinach sauce loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the pasta with salmon/spinach sauce covered with an oven-safe dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.