Paccheri pasta with creamy salmon and saffron sauce
Creamy paccheri with salmon, mint, and saffron is an elegant and flavorful pasta dish, perfect for special occasions or a delicious treat on a weekday.
Ingredients · Servings 2
- 180g of pasta (we used paccheri)
- 120g of fresh salmon
- 80g of Philadelphia-type cream cheese
- 1/2 teaspoon of saffron
- 1/2 onion (small)
- 35 ml of dry white wine
- A few fresh mint leaves
- Olive oil
- Shall
- Black pepper
Method · 18 min
- Remove any bones the salmon may have, peel off the skin and cut it into cubes.
- Finely chop the onion and sauté it in a pan with a drizzle of oil. Add the diced salmon and brown it for a few minutes, turning it carefully so it doesn't fall apart too much.
- Add the white wine and let the alcohol evaporate.
- Bring plenty of salted water to a boil and cook the paccheri al dente, stirring occasionally to prevent them from sticking to the bottom of the pot.
- Dissolve the saffron in a little of the pasta cooking water.
- Pour the dissolved saffron into the pan and add the cream cheese.
- Add a little of the cooking water and mix until you have a creamy sauce. Stir in the chopped fresh mint and mix again.
- Drain the paccheri and put them directly into the pan.
- Gently mix the pasta, adding a little cooking water if needed, until you have a creamy sauce. Finish with freshly ground black pepper.
- Serve the paccheri immediately with the creamy salmon sauce and sprinkle with fresh mint, if desired. That's it!
