Description
Learn how to make a delicious Weeknight Blackened Salmon Alfredo Pasta with this easy recipe. Perfect for a quick and flavorful dinner!
Ingredients
- 2 recipes Baked Blackened Salmon, 4 fillets
- 3 tablespoons (45 ml) vegetable oil
- 2 teaspoons (10 ml) minced garlic
- 1 cup coconut milk (240 ml)
- 2 ounces dairy-free cream cheese, softened (57 g)
- 1 1/4 cups dairy-free grated cheese (145 g)
- 1/2 teaspoon (3 ml) Italian Seasoning
- 2 tablespoons (30 ml) fresh parsley, chopped
- 1/2 pound fettuccine pasta, cooked according to package instructions (225 g)
- Garnish: extra parsley, lemon wedges and dairy-free grated cheese.
Instructions
- Prepare the Baked Blackened Salmon as instructed in the recipe provided. You can either keep the salmon fillets intact or break them into smaller pieces.
- In a large non-stick pan, heat the vegetable oil over medium heat.
- Introduce the minced garlic and cook for about half a minute.
- Reduce the heat to medium-low and incorporate the coconut milk and dairy-free cream cheese. Stir until they are well-blended.
- Mix in the dairy-free grated cheese and Italian Seasoning, stirring until the sauce becomes thick, which should take approximately 5-7 minutes. If it becomes overly thick, add some saved pasta water.
- Combine the cooked fettuccine pasta with the alfredo sauce in the pan, using tongs to thoroughly coat the noodles. Mix in the chopped parsley.
- Arrange the noodles on a serving plate and place the salmon on top.
- Finish with additional dairy-free grated cheese, lemon wedges, and parsley for garnish.
Notes
- For a richer sauce, consider adding a splash of coconut milk or dairy-free cream cheese when reheating leftovers.
- Customize the dish by incorporating your preferred vegetables like spinach, cherry tomatoes, or roasted red peppers.
- To add some heat, sprinkle red pepper flakes or cayenne pepper into the alfredo sauce.
