Wholewheat Spaghetti with Smoked Trout, Baby Spinach and Cream

  • Servings: 2

It’s an elegant and scrumptious dish, yet so simple to make. You can replace the smoked trout with smoked salmon.


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


Step 1

Start by cooking the pasta in salty water until cooked al dente. Don’t forget to keep some of the boiled starchy water when draining the pasta.

Step 2

In the meantime, place a frying pan on a medium high heat and add the fresh spinach. Keep stirring and pressing until the spinach has shed its water (do the same if using frozen spinach). Remove and keep aside.

Step 3

In the same pan, pour the olive oil and stir-fry the shallot and the garlic. Do not colour. Now add the wilted spinach, the trout and the rest of the ingredients, mixing to combine. Keep cooking for few minutes only. Add some of the starchy water if the sauce is too thick.

Step 4

Mix the drained pasta with the sauce and an extra twist of the pepper mill and serve immediately, accompanied by a side dish of salad.

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