A quick weeknight pasta dish that incorporates your omega-3 fatty acids and greens! Use whatever leafy greens you have on hand, or toss in some herbs (basil or pesto would be lovely in this) instead. It's supposed to be easy. The addition of cream cheese is only because I had 50g leftover from testing another recipe, and it's completely optional - don't sweat it if you don't have it. What's not optional is the addition of lemon juice and zest towards the end, as the citrus gives an edge to the otherwise monotonously rich and creamy pasta. Enjoy!

Ingredients

• 200g smoked salmon

• 1/2 red onion, sliced

• 2 Tablespoons Extra Virgin Olive Oil

• 150g dried pasta

• 125g mascarpone

• 50g cream cheese (optional) *See notes

• spinach leaves (to taste, optional)

• lemon juice and zest (NOT optional)

• black pepper & salt, as needed

Directions

• Cook your pasta according to the package instructions, in a pot of well-salted boiling water, until it's al dente. Usually 1 to 2 minutes before the stated minuti on the package.

• While that's going on, heat a large saucepan over medium-low heat, then add in your olive oil and sliced red onions. Let it go on until the onions are lightly caramelized, about 5 to 7 minutes.

• Add your mascarpone and cream cheese (if using) to the pan to melt.

• Add in your smoked salmon. If your pasta isn't done at this point, switch off the heat while waiting for it.

• Back to the pasta, once it's cooked al dente, drain it, reserving about 200ml of the pasta cooking liquid.

• Add the pasta, the reserved cooking liquid, and the spinach into the mascarpone cheese & salmon mixture. Switch your heat back up to high, making sure everything incorporates and emulsifies into a thick, creamy sauce. Pasta and sauce should meld into one!

• Season with salt and pepper, to taste.

• Switch off the heat and squeeze in some lemon juice.

• Plate up. Grate lemon zest over the entire dish and serve with more lemon wedges. This is essential and changes the flavour profile of the dish entirely!

Notes

• I added the cream cheese just got I had exactly 50g leftover from a recipe. If you don't have cream cheese, just add a little more mascarpone.

• Remember to reserve the pasta cooking liquid to loosen up the sauce and make it creamier. Add more as needed - the mascarpone is a thick and rich product!