Super Creamy Salmon Pasta - Grain free and Dairy free

Sandra.Ramacher's picture

Mar. 18, 2014

This creamy and luscious recipe uses zucchini, carrot, cashew butter and coconut cream instead of the wheat pasta and dairy creme.


Olive oil 2 Tablespoon
Minced garlic 1 Teaspoon
Onion 1/2 Cup (8 tbs) , chopped
Red peppers 1/2 Cup (8 tbs) , chopped
Green peppers 1/2 Cup (8 tbs)
Thyme 1 Teaspoon
Snow peas 8 Medium
Salmon 7 Ounce , chop
Coconut cream 1 Cup (16 tbs)
Cashew butter 1 Tablespoon
Avocado 1 Medium
Salt & pepper To Taste
Carrots 2 Large
Zucchini 2 Large



1. With a spiral tool process the carrots and zucchinis into thin noodles and put aside.

2. Fill a large pot with water and bring to boil. Turn off the stove once boiled.


3. In the meantime, heat the olive oil in a deep pan on medium and add the garlic, onion and peppers. Cook for about 5 minutes until the peppers have softened.

4. Add the thyme, snow peas and salmon and cook a further 5 minutes.

5. Add the coconut cream and cashew nut butter and stir into the vegetables until well combined.

6. Add the avocado, salt and pepper and stir cooking for about 1 minute. Turn off the stove and move aside the salmon pasta topping.

7. Place the carrot and zucchini noodles into the boiled water and let sit for 2 minutes. Then drain and combine the noodles with the salmon topping.


8. Serve immediately, or refrigerate for a great tasting cold pasta salad for the next day.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1020Calories from Fat 517

 % Daily Value*

Total Fat 60 g92.3%

Saturated Fat 24 g120%

Trans Fat 0 g


Sodium 353 mg14.71%

Total Carbohydrates 99 g33%

Dietary Fiber 15 g60%

Sugars 73 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet