Blitz ribbon noodles with salmon cream cheese sauce

Name: Blitz ribbon noodles with salmon cream cheese sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

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