Dairy-Free Creamy Salmon Pasta

🧂 Ingredients

• 8 oz chickpea penne or whole wheat pasta
• 12 oz salmon fillets
• 3 tablespoon extra virgin olive oil, divided
• ½ teaspoon sea salt
• ¼ teaspoon pepper
• 2 Cloves Garlic,

  minced
• 1.5 oz sundried tomatoes,

  chopped
• 1½ cups almond milk, or milk of choice
• ½ medium onion, thinly sliced
• 2 tablespoon chickpea flour
• 4 cups baby spinach
• juice of half a lemon

Instructions

• 1 Bring a large pot of water to a boil. Season with salt. Add pasta and cook until
  al dente according to package directions. Drain and reserve 1 cup of pasta
  cooking water.
• 2 While pasta cooks, transfer milk to a small pot. Bring to a simmer over medium
  heat. Reduce to low and keep warm until needed.
• 3 Heat a large sauté pan over medium high heat. Pat salmon dry and season with
  salt and pepper. Add 1 tablespoon of oil to pan, followed by the salmon. Cook
  for approximately 4-5 minutes per side, or to desired doneness. Transfer to a
  plate and set aside.
• 4 Reduce heat to medium. Add remaining 2 tablespoons of oil to the pan, followed
  by the sliced onions. Season with salt and pepper. Sauté approximately 5 minutes
  or until softened and translucent. Add garlic and sundried tomatoes and sauté
  30-60 seconds.
• 5 Stir in chickpea flour and cook for 1-2 minutes. Slowly pour in warmed milk,
  stirring constantly to prevent lumps.
• 6 Add cooked pasta and baby spinach to pan along with a few tablespoons of pasta
  water, as needed, to thin the sauce. Toss to combine.
• 7 Break salmon into large chunks and gently stir into pasta.
• 8 Stir in lemon juice. Taste and adjust seasoning, as needed.

Nutrition Info