Autumn Salmon and Spinach with Sesame Cream Pasta
The rich sesame cream sauce is easily made by combining KEWPIE Deep-Roasted Sesame Dressing, heavy cream, and shredded potato salad.
Product used in this recipe
Ingredients (1 serving)
| Salmon (raw), crumbled into bite-sized pieces | 70g | ||
|---|---|---|---|
| Shimeji mushrooms (white beech), divided into small clusters | 30g | ||
| Oil sauce (garlic and red chili) | 10g | ||
| KEWPIE Deep-Roasted Sesame Dressing | 30 ml | ||
| Milk | 16g | ||
| Heavy cream | 8g | ||
| Spinach | 15g | ||
| Shredded potato salad, Dijon mustard | 30g | ||
| Spaghetti (fresh pasta) | 200g | ||
| Grated cheese | 1g |
Cooking Time
20 minutes
Directions
1Sauté salmon and shimeji mushrooms in a pan with oil sauce (garlic & red pepper).
2Boil fresh pasta for 2 minutes 40 seconds, drain.
3Add all ingredients to pasta, add sauce mixture.
4Arrange on a serving dish, top with grated cheese and black pepper to taste.