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Tagliatelle in tomato-salmon cream

Tagliatelle in tomato-salmon cream

Preparation time:
25 min
Difficulty level:

Nutritional values:

74 g
25 g
24 g


Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)4 (80 g)
Garlic (fresh)Garlic (fresh)⅕ (0,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Cayenne pepperCayenne pepper 1 Pinch(s)
Cream, whipped cream (30% fat)Cream, whipped cream (30% fat) 50 g
Ribbon noodles, tagliatelle (raw)Ribbon noodles, tagliatelle (raw) 100 g
Salmon, smoked salmon (smoked)Salmon, smoked salmon (smoked) 50 g


Step 1:
For the tagliatelle, bring plenty of salted water to the boil in a large pot. In the meantime, cut the smoked salmon into fine strips. Wash and quarter the cherry tomatoes. Add the pasta to the boiling water, stir once and then cook in an open pot according to package directions for 5-7 minutes until al dente.
Step 2:
Meanwhile, heat the cream in a large saucepan. Peel the garlic, cut into coarse pieces and add to the cream. Add 1 pinch each of salt and cayenne pepper and bring to the boil once. Stir in the cherry tomatoes and the salmon strips and let everything simmer openly over a low heat. Remove the pieces of garlic from the sauce.
Step 3:
When the pasta is al dente, drain it in a colander and let it drain only briefly, add it to the sauce and mix everything really well. Allow to infuse for about 1 minute and then serve on a pasta plate.

Macronutrient distribution:

The recipe Tagliatelle in tomato-salmon cream is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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