Ribbon noodles with salmon-fresh cheese sauce

Name: Ribbon noodles with salmon-fresh cheese sauce
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 large carrot (approx. 200 g); 1 TABLESPOON Oil (e.g. olive oil); 7-10 Tbsp juice of 1/2 lemon; 125 g green ribbon noodles; 7-10 Tbsp Salt; 5 discs Smoked salmon; 7-10 Tbsp (à ca. 30 g); 2 TEASPOONS Horseradish (from the jar); 150 g Cream cheese with herbs; 50 ml White wine; 7-10 Tbsp Pepper; 2 stem(s) Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

1 large carrot (approx. 200 g)
1 TABLESPOON Oil (e.g. olive oil)
7-10 Tbsp juice of 1/2 lemon
125 g green ribbon noodles
7-10 Tbsp Salt
5 discs Smoked salmon
7-10 Tbsp (à ca. 30 g)
2 TEASPOONS Horseradish (from the jar)
150 g Cream cheese with herbs
50 ml White wine
7-10 Tbsp Pepper
2 stem(s) Parsley

Directions

1
Clean, peel and roughly grate the carrot. Heat the oil in a pan and sauté the carrot. Deglaze with lemon juice and steam for about 4 minutes. Cook the pasta in plenty of boiling salted water for about 8 minutes. In the meantime cut salmon into strips of about 1 cm width. Add horseradish, cream cheese and wine to the carrot and bring to the boil briefly.
2
Add salmon and let it simmer. Season to taste with salt and pepper from the mill. Drain the pasta and let it drain briefly. Mix with the sauce and spread on 2 plates. Pluck the parsley leaves from the stalks, chop finely and sprinkle over the pasta.