Super Creamy Salmon Pasta - Grain free and Dairy free

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 and 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