Salmon Pasta with Cauliflower Cream Sauce (Dairy Free)
Total time: 30 minutes
- 1 box Explore Cuisine Green Lentil Penne
- 4 wild salmon fillets
- 1 Tbsp. Nutiva Avocado Oil
- 1/4 cup fresh parsley
Cauliflower “cheese” sauce
- 4 cups chopped cauliflower 1 large head
- 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 2 tsp. garlic minced
- 1 shallot thinly sliced
- 1 cup Sproud unsweetened Plant-Based Milk
- 1 cup vegan cream cheese
- 2 cups vegetable broth
- 1/4 cup nutritional yeast
- 1 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 1/4 tsp. thyme
- 1/4 tsp. oregano
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
Cook pasta according to package directions; drain and set aside.
In water-filled pot over high heat, boil cauliflower 10-15 minutes or until soft. Drain.
In blender, combine cauliflower and sauce ingredients; mix until completely smooth and creamy. Set aside.
In pan over medium heat, heat avocado oil and add salmon fillets; cook 3-4 minutes per side. When light pink color is reached, use spatula to break salmon into smaller pieces.
In serving bowl, add pasta and pour over sauce. Add salmon pieces and toss until well combined. Top with fresh parsley.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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