Super Creamy Salmon Pasta

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Super Creamy Salmon Pasta

I remember this one time I came home, ate an entire packet of pasta and woke up skinnier than I was the day before; said no one ever. Fortunately there are ways one can re-invent this carb craving wheel without all the glutenous starch.

The luxuriously creamy harmony of coconut and cashews coats the tendrils of this 'pasta' as if they were never meant to be apart…yes ok, this pasta does in fact encompass all the elements of great food porn.

The benefits of coconut cream are endless, it contains important healthy fats that can be metabolised and turned into energy fast, without raising cholesterol. The combination of the cashew butter and coconut cream eliminates any coconut taste. The light blanching of the zucchini and carrot create a delicious al-dente crunch. This dairy-free creamy pasta will be a favourite amongst even the keenest dairy and carb worshipper.

Super Creamy Salmon Pasta

Serves 2

2 large carrots

2 large zucchinis

2 tbsp olive oil

1 tsp fresh garlic – finely chopped

½ cup red onion - chopped

½ cup red peppers – thinly sliced

½ cup green peppers – thinly sliced

1 tsp dried thyme/or fresh

12 snow peas

200g/7oz salmon

1 cup coconut cream – left in fridge overnight and drained of fluid

¼ cup cashew nut butter

1 avocado – flesh removed

salt & pepper to taste

With a spiral tool process the carrots and zucchinis into thin noodles and put aside.

Fill a large pot with water and bring to boil. Turn off the stove once boiled.

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.

Add the thyme, snow peas and salmon and cook a further 5 minutes.

Add the coconut cream and cashew nut butter and stir into the vegetables until well combined.

Add the avocado, salt and pepper and stir cooking for about 1 minute.

Turn off the stove and move aside the salmon pasta topping.

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.

Serve immediately, or refrigerate for a great tasting cold pasta salad for the next day.

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