Chunks of salmon, slices of eggs, a hint of fresh dill, all brought together by a rich and creamy... cauliflower sauce, this dairy free Creamy Egg and Salmon Pasta might seem super indulgent, but it's loaded with all the good stuff that'll do your body good!
Course Main Course
Cuisine American
Keyword Salmon
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 6
Calories 426kcal
Author Sonia! The Healthy Foodie
Ingredients
12.5ozdry linguinior other long pasta of your choice
Bring plenty of salted water to the boil and cook the pasta until cooked to your liking, then drain.
Meanwhile, heat a few tablespoons of olive oil in a large saucepan set over medium heat. Add onion, garlic, salt and pepper and cook for 2-3 minutes, until fragrant and slightly softened.
Add cauliflower florets and chicken stock, cover and bring to the boil; lower the heat and continue cooking until the cauliflower is really tender and practically falls apart, about 5-7 minutes.
Carefully transfer this to your high speed blender and process on high until super smooth and silky, then return it to the pot.
Delicately stir in the eggs, salmon and dill; continue cooking over low heat for a few minutes, until the eggs and salmon are heated through.
Serve over the cooked pasta and garnish with more dill, if desired.