Name: Wholewheat Spaghetti with Smoked Trout, Baby Spinach, and Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 200g spaghetti or linguine, cooked al dente (reserve some cooking water); 300g fresh or frozen spinach; 100g smoked trout (or salmon); 1 tbsp lemon juice + 1 tsp lemon zest; 1 banana shallot and 5 garlic cloves, finely chopped; 2–3 tbsp olive oil; A handful of chopped fresh basil; 150ml double cream; Freshly ground black pepper and salt, to taste

"Indulge in this quick and creamy wholewheat spaghetti featuring flaky smoked trout, tender baby spinach, and zesty lemon notes. It's an elegant weeknight dinner that's nutritious, simple to prepare, and bursting with fresh flavors."

🥗 Ingredients (9 items)

200g spaghetti or linguine, cooked al dente (reserve some cooking water)
300g fresh or frozen spinach
100g smoked trout (or salmon)
1 tbsp lemon juice + 1 tsp lemon zest
1 banana shallot and 5 garlic cloves, finely chopped
2–3 tbsp olive oil
A handful of chopped fresh basil
150ml double cream
Freshly ground black pepper and salt, to taste

Method 4 Steps

1

Cook the pasta in salted water until al dente. Reserve some of the starchy cooking water when draining.
2

Meanwhile, heat a frying pan over medium-high heat and add the spinach. Stir and press until it wilts and releases its water (do the same with frozen spinach). Remove and set aside.
3

In the same pan, add the olive oil and sauté the shallot and garlic without browning. Add the wilted spinach, trout, and remaining ingredients; stir to combine. Cook for 2–3 minutes. Add reserved starchy water if the sauce is too thick.
4

Toss the drained pasta with the sauce, add a final grind of black pepper, and serve immediately with a side salad.

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🥗 Ingredients (9 items)

Method 4 Steps

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