Salmon Spinach Spaghetti in Forest Sauce

A special sauce for this spinach spaghetti. It’s creamy and with loads of greens, absolutely one of my favourite ways to eat pasta!

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Forest Sauce＝Spinach Purée＋White Sauce

This lushy green forest sauce is made with a big pile of spinach and a white sauce. It’s moist, offers a full mouthful but not greasy. Somehow, a forest image popped into my mind, so I call it forest sauce!

I assume you already knew how to make spinach purée, and the white sauce is simple as well – Just melt the butter with flour and seasoning, pour in milk and stir until thick. I added salmon and mushrooms to boost the protein intake and umami flavour.

Recipe of Salmon Spinach Spaghetti in Forest Sauce

Let a blender lend you a hand. You’ll find making this kind of green sauce is super easy.

Ingredients

Serves 2

• 160 g spaghetti
• 200 g spinach
• 2 fillets (250 g) frozen salmon, thawed
• 1 big mushroom, sliced
• ½ onion, sliced
• 1 clove garlic, minced
• olive oil
• salt and pepper

For the White sauce

• 10 g butter
• 2 tbsp flour
• 100 ml milk
• 100 ml pasta cooking water
• ¼ tsp salted vegetable bouillon powder

How to Make

1. Heat about 2 tbsp of olive oil in a pan over low heat, cook the onions and garlic until the onions are translucent. Add spinach with a generous pinch of salt and cover to soften.
2. Transfer the spinach mixture to a blender and blitz until smooth.
3. Boil a pot of salted water to cook spaghetti. Remember to save a mugful of pasta cooking water.
4. Heat a little more oil in the same pan, add salmons and mushrooms till cooked through. Season well and set aside.
5. Continue with the same pan but don’t heat up yet, add butter, flour and bouillon powder, then pour in milk and pasta cooking water. Turn on to a low heat, keep stirring, the sauce will gradually become thicker. This is the white sauce.
6. Return the salmon and mushroom to the white sauce, then add the spinach puree and mix well.
7. Stir in the the cooked spaghetti and give everything a nice stir. Taste and adjust.
8. Add a few twist of freshly ground black pepper and drizzle with olive oil before serving.