Salmon, chickpea and spinach pasta

Gluten free | dairy free

Serves: 4-5

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.

Ingredients

• 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

Method:

1. Preheat oven to 180 degrees Celsius.
2. 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.
3. In a separate bowl, add the cashews and cover with boiling water and soak for 10 – 15 minutes. Once they begin to swell, drain.
4. 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.
5. In a large frying pan over a medium heat, heat a lug of olive oil and add onion and sauté for 2-3 minutes.
6. 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.
7. Once the spinach is starting to melt, add the sauce, and pasta and remove from heat.
8. Serve with fresh parsley.

Recipe by Bridget Hunt
@bridgethunt_