Creamy, Cream Free Salmon Alfredo
If there is one thing that I love, it’s a good bowl of Alfredo pasta. I love it with fettuccini, linguini, spaghetti, it doesn’t matter what kind, there’s just something about the mixture of cream and pasta with a little chicken or shrimp that screams comfort and calls my name.
However, since being diagnosed with allergies and candida, and following a candida diet, Alfredo has been a no no because of all the cream and diary. But I am not ready to give it up! So I decided it was time to find a way that I could enjoy my bowl of creamy pasta without all the allergies.
This is my version of Creamy, Cream Free Alfredo with Salmon & Dill. I substituted the regular cream with oat cream, made a few other changes and voila: Dairy Free, Candida Friendly, healthy Alfredo.
I hope you enjoy it as much as I do.
Creamy, Cream Free Salmon Alfredo – Serves 2
- 1 Salmon Fillet
- 1 lemon
- 1 tsp olive oil
- 1/2 pack gluten free spaghetti
- 2 Cloves Garlic
- 3 Sprigs of fresh dill
- 3/4 cup oat cream
- 1 cup oat milk
- 3/4 cup garden peas
- 1 tbsp yogurt cheese grated (or regular cheese if you choose)
- about 3/4 cup reserved pasta water
- Salt and black pepper
- Preheat oven to 375 degrees F. Bake salmon fillet in a foil packet with 1 clove garlic grated, 1 sprig of dill, a dash of lemon, a sprinkle of olive oil and salt and pepper for 20 – 25 minutes.
- While the salmon is baking, cook pasta according to instructions, reserving 3/4 cup of the pasta water for use later.
- In another pan or skillet prepare your alfredo sauce by melting 2 tbsp clarified butter over medium to high heat, and sauté 2 cloves garlic and 1 sprig of chopped dill for about 2 mins or until fragrant.
- Next add 2 tbsp gluten free flour, stir, and cook for another minute or two.
- Finally add 1 cup oat milk, 3/4 cup oat cream, yogurt cheese and 1/2 cup of the pasta water. Bring to a boil and reduce to a simmer allowing it to thicken.
- While sauce is simmering, remove cooked salmon for the foil packet and using a fork, flake it into bitesized pieces.
- Finally add pasta, salmon, garden peas and a splash of lemon to the sauce, stirring until well incorporated. Cook for another 2 minutes until its heated through, adding more pasta water if the sauce needs to be loosened. Season with salt and pepper to taste.
- Plate, sprinkle with some fresh dill and enjoy it while its hot.