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Salmon Spinach Pasta Recipe

A creamy vegan pasta made with plant-based salmon, fresh spinach, and a silky dairy-free sauce for balanced indulgence.

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • Pasta fettuccine or penne: 300 g
  • Plant-based salmon fillets cubed: 250 g
  • Olive oil: 1½ tablespoons
  • Garlic minced: 3 cloves
  • Onion finely sliced: ½ cup
  • Fresh spinach: 3 cups 90 g
  • Unsweetened plant cream or cashew cream: ¾ cup 180 ml
  • Lemon juice: 1 tablespoon
  • Nutritional yeast: 2 tablespoons
  • Salt: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Dill or parsley chopped: 2 tablespoons
  • Pasta cooking water: ½ cup as needed

Method
 

  1. Cook pasta in salted water until al dente, reserve ½ cup cooking water, then drain.
  2. Heat olive oil in a skillet and sauté onion until soft.
  3. Add garlic and stir briefly until fragrant.
  4. Add plant-based salmon and cook 4–5 minutes until lightly golden.
  5. Pour plant cream, lemon juice, salt, pepper, and nutritional yeast.
  6. Add spinach and stir until wilted.
  7. Add cooked pasta and reserved water gradually, tossing gently.
  8. Cook two minutes until sauce coats evenly.
  9. Finish with fresh herbs and serve warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 430 kcal
  • Total Fat: 14 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 52 g
  • Fiber: 7 g
  • Protein: 22 g

Vitamins & Minerals (Per Serving, % DV)

  • Vitamin B12: 45%
  • Vitamin D: 25%
  • Iron: 20%
  • Vitamin K: 90%
  • Phosphorus: 28%

Additional Notes / Tips

  • Add capers for briny confidence.
  • Keep heat gentle to protect creaminess.
  • Best eaten immediately, preferably with good lighting and zero explanations.