Ingredients
Units
Scale
- 200g dry pasta (I chose tagliatelle)
- 2 tbsp avocado oil
- 1 medium yellow onion, finely chopped (approx. 1/2 cup)
- 4-5 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup sundried tomatoes in oil, drained, rinsed, and chopped
- 2 tbsp capers
- 1-2 tbsp finely chopped fresh dill
- 2 cans of salmon, drained (two 142g cans)
- 1 cup milk (I used cashew milk)
- 1/2 cup parmesan cheese (or pecorino, plus more for serving)
Instructions
- Cook pasta in a large pot of water with a generous pinch of salt according to package directions.
- Heat avocado oil in a large skillet over medium-high heat.
- Add finely chopped yellow onion and cook stirring often for 4-5 minutes until translucent.
- Add minced garlic and tomato paste and cook for 1 minute just until fragrant.
- Mix in chopped sundried tomatoes, capers, fresh dill, and salmon. Stir everything together.
- Pour in the milk and stir until well combined into a sauce. Bring the sauce back to a simmer and add the parmesan cheese.
- Once your pasta is cooked, save 1 cup of the pasta water. Drain the pasta and rinse it with cold water.
- Add the pasta to the pan with sauce and toss gently to coat. Add pasta water as needed to thin out the sauce.
- Serve sprinkled with extra parmesan.
Notes
Serve any leftover pasta in an airtight container in the fridge for up to 2 days.
This dish can easily be made dairy-free by using vegan milk (I like cashew for a neutral flavor) and any vegan parmesan you like.
The same sauce can also be made with canned tuna if you don’t have any salmon or want to change things up.
Nutrition
- Serving Size:
- Calories: 886
- Sugar: 7.4 g
- Sodium: 791 mg
- Fat: 36.9 g
- Saturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 92.7 g
- Fiber: 13 g
- Protein: 53.6 g
