Creamy Salmon Spaghetti with Beets

Creamy Salmon Spaghetti with Beets

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 4
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Ingredients


2 cup Almond milk, unsweetened, Blue Diamond (or coconut milk)
2 cup Beets, raw (shredded)
1/4 cup Extra virgin olive oil
4 clove(s) Garlic
2 tbsp Paprika
400 gm Salmon, smoked
1/4 tsp Salt and pepper (to taste)
240 gm Spaghetti, dry (or gluten free variety)
4 sprig Thyme, fresh (garnish)
2 cube Vegetable bouillon (or 2 tsp)
2 cup White beans, canned (drained, rinsed)
1/2 medium Yellow onion (diced)

Instructions


Cook the noodles, drain and set aside.

Shred the raw beets. Heat up a pan and pour half of the olive oil into it. Add the shredded beets and smoked paprika and let cook for 8-10 minutes on medium heat. Stir once in a while. Then remove from the heat and set aside in a warm place.

In a blender place the cooked beans, garlic, onion, vegetable broth powder, and coconut milk. Blend until it is smooth.

Pour this creamy mixture into a saucepan and heat it up until it is warm enough to pour on your spaghetti.

Pour mixture onto your portion of spaghetti and add a serving of smoked beets.

Garnish your place with pieces of smoked salmon and fine herbs.

Enjoy!

Nutrition Facts

Per Portion

Calories 714
Calories from fat 204
Calories from saturated fat 30
Total Fat 22.7 g
Saturated Fat 3.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 13.5 g
Cholesterol 23.2 mg
Sodium 1041 mg
Potassium 1417 mg
Total Carbohydrate 88 g
Dietary Fiber 12.7 g
Sugars 15.6 g
Protein 39 g

Dietary servings

Per Portion


Grain 2.3
Meat 1.3
Meat Alternative 0.7
Milk Alternative 0.5
Vegetables 2.1

Energy sources


Pygal 49% 467.737682338 193.529762623 29% 313.260855897 251.973231824 22% 324.152969443 127.315646727 49% 29% 22% Carbohydrates Fat Protein
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