gluten and dairy free salmon pasta

Quick dairy and gluten-free salmon pasta. I made this one for dinner the other day and we loved it! Snapped a picture and sharing the recipe with you. It’s gluten and dairy free recipe but it tastes so rich and creamy!

Dairy and gluten-free salmon pasta

  • Difficulty: easy
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  • 250g wild caught salmon
  • 250g buckwheat pasta (or any other pasta)
  • 1/2 head of broccoli
  • 4 handfuls of spinach
  • 4 handfuls of frozen peas
  • for the sauce:
  • 1/2 measuring cup chickpea flour
  • 1 1/2 cup unsweetened plant milk
  • 2 tbsp nutritional yeast
  • 1/2 cup olive oil
  • 1 clove of garlic, minced
  • sea salt and pepper to taste


  1. Steam the broccoli and when almost ready add the spinach and peas. Keep the water and set the veggies aside.
  2. In the same water cook the pasta according to packaging instructions. Rinse and set aside.
  3. Sauté the salmon in a pan with some olive oil, salt and pepper. Set aside.
  4. Make the sauce: whisk the plant milk, garlic, salt and pepper until smooth. Heat the olive oil in a pan over medium heat. Add the chickpea flour and mix to create a paste. Add the plant milk mixture, mix and bring to a simmer. Continue to whisk and simmer until the sauce thickens – for about 5-7 minutes. Add the nutritional yeast, mix and let it cool down. Taste and adjust flavoring.
  5. Mix the pasta with the sauce, veggies and cooked salmon and serve warm.

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