This creamy pasta is made completely dairy free, and is super easy to make! I've added some green peas to give it a follicular phase boost, which you're welcome to remove if you're just not feeling veggies. It comes together with lots of dill and lemon for extra vibrance, it's the perfect pasta for spring.
Ingredients:
Makes ~3 servings
- 6 oz gluten free pasta (I used tagliatelle)
- 1 c cashew milk
- 1 c green peas
- 4 oz smoked salmon
- 2 tbsp dill
- 2 tbsp dairy free butter
- 2 tbsp gluten free flour
- 1 clove garlic
- 1 tsp lemon zest
- 1/4 lemon
- salt
- pepper
- cooking oil
Directions:
- Mince your garlic and dill, and roughly chop salmon.
- Heat a bit of oil on a pan over medium low heat and add garlic, sautéing for 1 minute.
- Add your green peas, a sprinkle of salt, and sauté for another 5 minutes before removing the garlic and peas. Turn the heat down to low.
- Start to bring water to a boil in a large pot over high heat.
- Add the butter back to the pan. Once that has melted add the flour and continuously stir for 1 minute.
- Add 1/2 c of the cashew milk, and continuously stir to combine for 2-3 minutes, then add the second half of the milk.
- While the sauce thickens, add the pasta to the boiling water. Make sure to give the sauce a quick stir every now and then.
- Reserve 1 c of the pasta water, then transfer pasta to the sauce along with the peas, salmon, dill, a squeeze of 1/4 lemon, and lemon zest. Mix everything together, adding pasta water to thin out the sauce as needed.
- Top with black pepper, and more dill if desired.
This pasta dish will take you no more than 30 minutes to make, it hits the spot when you want something creamy, yet healthy, and doesn't make you feel sluggish. I love the fresh flavor of the dill, lemon, and green pea mixed with the heartiness of the salmon. Other pasta shapes that would go great here would be bowtie, rotini, or penne. Enjoy!! 🫶