Creamy spinach pasta shells with pan grilled Salmon
Do you ever open the fridge and just stand there? Just me?
I’m a pretty organized person but with a newborn who has the time to really plan out meals in advance?
I had a slab of salmon I purchased over the weekend so i decided to rub it down with a mix of garlic salt, onion salt, paprika, cayenne and black pepper and pair it with delicious creamy spinach pasta shells in béchamel sauce, using a roux made of butter, flour and milk. Cream sauce is such an easy go – to sauce because you literally have everything you need already in your pantry.
What makes my sauce so good?
Cream – I don’t drink cows milk but we always have evaporated milk in the house (for coffee. I know I’m going to stop) so i mixed 1/2 Cup of that with 1/4 cup of water. You can really use any milk you wish as I’ve also made this sauce vegan a bunch of times.
Cheese – Now this is optional. I literally had some shredded cheese in the fridge but it definitely adds that extra tang and stretch to the sauce. Who doesn’t love a good cheese sauce?
Nutmeg – Yeah this is not a typo. Nutmeg adds such a unique flavor to cream sauce. Its honestly beautiful.
Onion and Garlic – It goes in everything savory i make i swear. Its such a foundation pair for me but it does add that extra flavor you need with the spinach.
Here’s my recipe for my creamy spinach pasta shells:
If you make this dish comment below or take a pic and tag me on Instagram! @myeagereats
AuthorsefordCategorydinner ideas, PastaDifficultyBeginnerHere is how I make these delicious creamy spinach pasta shells in béchamel sauce, using a roux made of butter, flour and milk.
In a medium to large pot, put at least 3 cups of water to boil with a 1/4 tsp of salt and a splash of oil. This will salt the pasta and keep them from sticking.
Cook until pasta is slightly soft or al dente. Strain the pasta and rest to the side.
In a medium sized pan, sautee your scallion and garlic. Add in your fresh spinach and let them all cook down. once they are softened, remove them from the pan and set aside.
To the same pan, melt down your butter. Add in your flour and stir consistently until it forms a paste. Pour in your milk (or in my case, cream and water mix) and continue to stir so it does not lump. Keep on medium heat (electric hub 3). As the sauce thickens, add in your salt, pepper and nutmeg.
Turn your heat down to medium low and add in your Cheese, spinach,sauteed scallion and garlic. Mix for about 2 minutes or until cheese is incorporated into the sauce.
Add your pasta shells directly to the sauce and mix well. Serve immediately.
Ingredients
Directions
In a medium to large pot, put at least 3 cups of water to boil with a 1/4 tsp of salt and a splash of oil. This will salt the pasta and keep them from sticking.
Cook until pasta is slightly soft or al dente. Strain the pasta and rest to the side.
In a medium sized pan, sautee your scallion and garlic. Add in your fresh spinach and let them all cook down. once they are softened, remove them from the pan and set aside.
To the same pan, melt down your butter. Add in your flour and stir consistently until it forms a paste. Pour in your milk (or in my case, cream and water mix) and continue to stir so it does not lump. Keep on medium heat (electric hub 3). As the sauce thickens, add in your salt, pepper and nutmeg.
Turn your heat down to medium low and add in your Cheese, spinach,sauteed scallion and garlic. Mix for about 2 minutes or until cheese is incorporated into the sauce.
Add your pasta shells directly to the sauce and mix well. Serve immediately.
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