Salmon, chickpea and Spinach Pasta
Gluten free | dairy free
Cook time: 30 minutes
This dairy free, creamy salmon and spinach pasta is filled with fibre, healthy fats, complex carbohydrates, protein and omega 3 fatty acids. Salmon is an extremely nutritious source of taurine, B12, vitamin D, selenium, B3, B5, B6 choline, potassium and protein. Good Fish is a sustainably focused organisation that has extremely high protocols when it comes to the fish they carefully select for their products. The pink salmon is also preserved in a high quality extra virgin olive oil.
- 2 x 195g jars Good fish Alaskan salmon
- 1 x 250g Orgran buckwheat pasta spirals
- 1 x 400g tin chickpeas (rinsed and drained)
- 4 x frozen spinach blocks
For the sauce:
- 1 ½ x cups salted and roasted cashews (can use raw)
- ¾ x cup nutritional yeast
- 3 x cloves of garlic
- 1 x can coconut milk
- salt and pepper
- Preheat oven to 180 degrees Celsius.
- In a large pot, fill water to roughly half way and bring to the boil. Once boiling, reduce to a simmer and add the buckwheat spirals for 8-9 minutes until just before they are ready (different brands may have varying cooking time). Drain, rinse and set aside.
- In a separate bowl, add the cashews and cover with boiling water and soak for 10 – 15 minutes. Once they begin to swell, drain.
- In a high-powered blender, add the cashews, nutritional yeast, garlic, salt, pepper and coconut milk and blend on high for approx. 1 minute and set aside.
- In a large frying pan over a medium heat, heat a lug of olive oil and add onion and sauté for 2-3 minutes.
- Once beginning to become transparent, drain the salmon and add to the onion along with the spinach and chickpeas. Stir through and allow the frozen spinach to melt.
- Once the spinach is starting to melt, add the sauce, and pasta and remove from heat.
- Serve with fresh parsley.
Recipe by Bridget Hunt