Creamy Salmon Spaghetti with Beets

Creamy Salmon Spaghetti with Beets

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


2 cup Almond milk, unsweetened (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)


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.


Nutrition Facts

Per Portion

Calories 695
Calories from fat 196
Calories from saturated fat 29.1
Total Fat 21.8 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 12.9 g
Cholesterol 23.2 mg
Sodium 1033 mg
Potassium 1365 mg
Total Carbohydrate 86 g
Dietary Fiber 12.2 g
Sugars 7.3 g
Protein 39 g

Dietary servings

Per Portion

Grain 2.3
Meat 1.3
Meat Alternative 0.7
Milk Alternative 0.5
Vegetables 2.0

Energy sources

About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada