Print
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.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 people
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
-
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!