Smoked Salmon Fettuccine with Cashew Cream and Spring Veggies
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Smoked Salmon Fettuccine with Cashew Cream and Spring Veggies
- dinner
- entrée
- 2-3 servings
- 30 minutes
Recipe by 10 Day Health Challenge.
Ingredients
- 4-5 oz. dry fettuccine noodles
- 1 t coconut oil
- 1 cup Brussels sprouts
- 1 small shallot, minced
- ¼ cup frozen or fresh peas
- 1 cup chopped pea shoots
- 2-3 Tbs. prepared pesto
- 4 oz. hot smoked salmon, crumbled
- ½ cup raw cashews
- 1 lemon
- Salt & pepper
- 1 avocado
Directions
- Cook the noodles according to package directions, then drain and set aside.
- Cut off the ends of the Brussels sprouts and finely shred.
- In a large pan melt the coconut oil and saute the Brussels and shallot on medium low heat until well cooked - about 10-15 minutes.
- Toss the warm noodles into the pan and stir around. Add the peas, pesto pea shoots, and smoked salmon. Season with salt and pepper, if desired.
- Make Cashew Cream: In a high powered blender or food processor, combine the cashews, ½ cup water, 1 Tbs. lemon juice and 1 Tbs. lemon zest. Add a pinch of salt and pepper. Blend on high until the mixture becomes a thick and creamy.
- Serve the fettucine with avocado slices topped with a few scoops of Cashew Cream.
Serves 2
Recipe by 10 Day Health Challenge.
