Smoked Salmon Fettuccine with Cashew Cream and Spring Veggies

Smoked Salmon Fettuccine with Cashew Cream and Spring Veggies
  • dinner
  • entrée
  • 2-3 servings
  • 30 minutes

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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

  1. Cook the noodles according to package directions, then drain and set aside.
  2. Cut off the ends of the Brussels sprouts and finely shred.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the fettucine with avocado slices topped with a few scoops of Cashew Cream.

Serves 2

Recipe by 10 Day Health Challenge.

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