Smoked Salmon Zoodle Alfredo

Not all cream dishes need cream or need to be too rich.  There is a very simple hack in this recipe that gives you the alfredo result with only a little dairy from the cheese.

Smoked Salmon Zoodle Alfredo from Feed Your Soul Too

For this Smoked Salmon Zoodle Alfredo, I used organic (not necessary) coconut milk from the carton.  The carton is so much lighter than the variety you get in the cans.  Flavor is added from shallots and garlic and the sauce is thickened from the addition of a couple of cheeses.

Smoked Salmon Zoodle Alfredo

The recipe is super easy to put together.  There is only a small amount of cooking.  The most time consuming preparation piece of this recipe is the smoked salmon.  I bought store made smoked salmon to simplify the process.  I have a smoker and could do it on my own if I had the time.  The longest cooking time for any component of this dish was the gluten free spaghetti.   

The final nuance for this pasta dish is my little unique twist I like to do and that is the mixture of gluten free pasta and zoodles.  I have been putting this combo together for a while to satisfy my gluten free taste and texture buds.  A couple examples where I have used this combination includes the PASTA I served under these vegan meatballs and under SALMON PUMPKIN CURRY.

The cast of characters.

Ingredients

Building the alfredo and combining with the two pasta noodles.

Building the Pasta and Salmon Alfredo

The Smoked Salmon Zoodle Alfredo Plated.

Smoked Salmon Zoodle Alfredo Plated

5 from 1 vote

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Smoked Salmon Zoodle Alfredo

Combine zoodles and gluten free pasta to create texture and to serve as the base for this Smoked Salmon Zoodle Alfredo pasta.

Course dinner

Cuisine Gluten free, Pasta, Seafood

Keyword alfredo, gluten free, seafood, zoodle

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 6 people

Author Feed Your Soul Too

Ingredients

• 1 Lb Smoked Salmon
• 1 Whole Shallot chopped
• 3 Cloves Garlic minced
• 2 Whole Zucchinis Spiralized
• 1 Lb Gluten Free Pasta
• 1/2 Cup Italian Parsley divided
• 1 Cup Shredded Mozzarella
• 1/4 Cup Smoked Gouda shredded
• 1/2 Whole Lemon juiced
• 2 Tsp Olive Oil
• 1 Cup Coconut Milk
• 2 Tsp Salt
• 1 Tbsp Fresh Ground Black Pepper
• 2 Cups Kale pulled

Instructions

1. Begin by cooking the pasta according to the box instructions.  Set aside when done.

   Heat the oil in a skillet.  Add the shallots and garlic and cook for 2 minutes.  Add in the coconut milk and spices.  Reduce by a little.  Cut the lemon in half, squeeze some of the juice in and let the lemon sit in the sauce.  Add the cheese and cook until the sauce thickens up. 

   Add in the pasta and the zoodles and mix well.  Add in the kale and cook for a minute or two so it wilts.  Finish by flaking in the smoked salmon.

   Serve and enjoy!