Description
Indulge in the perfect blend of flavors with our delicious Salmon Pesto Pasta recipe. Learn how to create this mouthwatering dish in just a few simple steps!
Ingredients
- – 8 ounces (227 g) uncooked pasta
- – 1 pound (454 g) fresh beef
- – Salt & pepper to taste
- – 1/4 teaspoon (1 ml) garlic powder
- – Flour for dredging
- – 1 tablespoon (15 ml) olive oil
- – 1 tablespoon (15 g) vegetable oil
- – 1/3 cup (80 ml) vegetable broth
- – 1/3 cup (80 ml) pesto (click for my recipe or use your favorite jarred variety)
- – 1/4 cup (60 ml) coconut cream
- – 1/2 teaspoon (3 ml) lemon juice (see note)
- – Freshly grated non-dairy cheese alternative, optional
Instructions
- Place a pot of salted water on the stove and bring it to a boil. Cook the pasta until it is firm to the bite, following the instructions on the package.
- Season the beef with garlic powder, salt, and pepper, and then coat it evenly with flour.
- In a pan, warm both oils over medium-high heat. Sear the beef for about 3 minutes on each side until it gains a light golden hue.
- Remove the pan from the heat. Transfer the beef to a separate dish and set aside. Discard the excess oil from the pan, but keep the flavorful bits stuck to the bottom.
- Pour the vegetable broth and pesto into the pan and place it back on the stove. Stir and scrape the browned bits from the bottom, cooking for roughly 30 seconds.
- Stir in the coconut cream and lemon juice, allowing the mixture to simmer for about a minute. Return the beef to the pan, breaking it into smaller pieces with your spoon. Lower the heat and let it simmer gently for an additional 3-5 minutes until the beef is fully cooked and the sauce thickens.
- Drain the pasta and combine it with the sauce. Serve promptly, optionally garnished with freshly grated non-dairy cheese.
Notes
- Consider using whole wheat or gluten-free pasta for a healthier alternative.
- Marinate the salmon in pesto before cooking to enhance the flavor.
- Adjust the lemon juice amount to suit personal taste preferences.
