Taughetti with smoked salmonand cream cheese

Ingredients for 4 servings>
  • 200 - 300 g smoked salmon
  • 1 - 2 packages of herb cream cheese (e.g. Boursin or Exquisa)
  • 1 leek
  • 1 package button mushrooms
  • 800 g mung bean sprouts
  • a bit of oil

Bring a medium/large pot of water to a boil. Sauté the sliced leek and mushrooms in oil until soft. Cut the smoked salmon in thin strips. Add the cream cheese to the leeks and mushrooms. Add mung bean sprouts to boiling water, wait until water starts boiling again, then immediately drain, to ensure sprouts keep their firmness.
Add salmon to cream cheese mixture and heat through.
Arrange mung bean sprouts on plates and serve with salmon and cream cheese sauce.
A beautiful, light version of the classic pasta dish.