The Sunday Cookbook: Dairy Free Fettuccine Alfredo with Salmon
Updated: Apr 21
2 cups cauliflower
3 cloves garlic, minced
1 small onion, diced
1½ cups hemp milk, or dairy-free milk of choice
1lb brown rice pasta
16oz Salmon filet, cut into thick strips
salt & pepper to taste
In a large sauce pan, saute onions and garlic until golden.
Add the hemp milk and bring to a boil.
Add salt, pepper and cauliflower to the pan. Cook until the cauliflower becomes soft.
Transfer to a blender, add lime juice, and puree until smooth. Return to sauce pan on low heat.
Cook the pasta according to directions until al dente.
Add a cup of pasta water to the sauce to thin. Add salmon strips to the pan, covering it in the Alfredo sauce. Cook on low for 4-5 minutes until salmon is cooked through.
Add pasta to the pan, stirring it lightly into the sauce, be careful to not break the salmon. Serve and enjoy.