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.
Ingredients
| 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 |
Directions
GETTING READY
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.
MAKING
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.
SERVING
8. Serve immediately, or refrigerate for a great tasting cold pasta salad for the next day.
Recipe Summary
Nutrition Facts
Serving size
Calories 1020Calories from Fat 517
% Daily Value*
Total Fat 60 g92.3%
Saturated Fat 24 g120%
Trans Fat 0 g
Cholesterol
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
