This creamy tuscan pasta has a delicious, garlicky cream sauce with sun dried tomatoes, fresh spinach, savory parmesan cheese - and the secret ingredient - Mantequilla Picante. Top with perfectly seared salmon fillet and you’ll sure have a comforting dish that will truly satisfy.

Buen Provecho's Mantequilla Picante is made with Grass fed butter, garlic, pimenton, saffron, cream cheese, two kinds of chorizos good as a spread and as a seasoning for pasta, meat, seafood, and rice.

Level of Difficulty: Easy
Prep Time: Approx. 40 mins
Serving Size: Approx 3-4 pax

What you will need:

To make the Pasta

• Mantequila Picante by iBuen Provecho!
• 250 g linguine
• 100g Spinach
• 150g Sun-dried tomatoes, sliced into strips (about 1/2 jar or 10-12 pcs)
• 2 bulbs garlic (oven roasted)
• 250ml All purpose or heavy cream
• Olive oil
• Lemon
• Grated Parmesan cheese

To make seared salmon fillet

• Salmon Fillet, about 2 x 125g
• Herbed Himalayan Salt
• Mantequila Picante by iBuen Provecho!
• Olive oil

How to make it:

1. Prepare all your ingredients
2. Oven roast garlic in a preheated oven (160-180C)  for 30 mins
   - Peel 2 bulbs garlic
   - cut foil big enough to wrap or line and cover the ingredients
   - line your baking sheet with foil and throw in the garlic and drizzle with olive oil
   - Make sure it is sealed to avoid burning or overcooking
   - place in oven and roast for 20 mins unopened, 10 mins opened
3. Cook your pasta in boiling water for 7-9 mins (check the label of the pasta of choice as this may vary depending on what you will use). Drain your pasta and set aside. Make sure to also set aside at least a cup of pasta water.
4. Build your cream sauce in a pasta pot
   - In a heated pan or pot, throw in roasted garlic, sliced sun-dried tomatoes, 2-3 tablespoons mantequilla picante, spinach
   - add cream and pasta water to reduce thickness / heaviness of the sauce
   - season with herbed Himalayan salt
5. Season salmon fillet with herbed
6. Pan sear your salmon in olive oil and mantequilla picante for about 3 mins each side. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
7. In a separate pan, sear your salmon for about 4 mins (skin side up),
8. Assemble everything by tossing your pasta in the sauce, place the salmon on top
9. Serve with lemon and grated parmesan

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Blog Entry and Recipe by: The Seven Pantry
Ingredients from The Seven Pantry

Featured Brands IG:
iBuen Provecho! by Oliver and Maude @oliverandmaude
The Sav’s Kicthen