Creamy Vegan Salmon Pasta

Posted in Mains, Recipe, Sauces

This creamy, rich pasta dish combines tender, flaky plant based salmon, a smoky dairy free sauce, penne and vegetables. Vivera salmon style fillets work really well in this dish, they’re available to buy from Tesco and Morrisons. The sauce is made by blending together firm tofu, plant milk and nutritional yeast. It’s really simple to make dairy free creamy sauces this way, they’re easy to flavour however you like and the tofu adds protein

Yield; Four servings Cook time; 30 minutes

You’ll need;

  1. One tablespoon of oil
  2. One small brown onion, finely diced
  3. Three cloves of garlic, minced
  4. 100g chestnut mushrooms, thinly sliced
  5. One head of broccoli, chopped into small florets
  6. Four Vivera plant based salmon style fillets
  7. 300g penne, this is the dry, uncooked weight
  8. Herbs; half a teaspoon of the following; parsley, tarragon and dill
  9. 250g smoked tofu, patted dry and diced
  10. 200g plant milk
  11. One and a half tablespoons of nutritional yeast

Method;

  1. Start by heating the oil in a large frying pan over a medium heat, once it’s warmed up, add in the diced onion. Give the onion five minutes to soften
  2. Next, add in the garlic and cook for a couple of minutes, or until fragrant. Then add the mushrooms and give everything a stir to combine
  3. Give the mushrooms around five minutes to cook and release their liquid, then add the herbs and reduce the heat to low
  4. Next, cook the pasta as per the instructions on the packet. While the pasta cooks, blend together the tofu, plant milk and nutritional yeast until it’s totally smooth, then season to taste with salt and black pepper. Then set the sauce aside
  5. To cut down on prep time, cook the plant based salmon style fillets while the pasta boils. I prefer to cook them in the air fryer at 200°C for 7 minutes. Once they’re cooked, pop them into a bowl and use two forks to shred the fillets into flakes
  6. Add the broccoli florets into the pasta four minutes before the pasta is done. Once the pasta and broccoli are cooked, thoroughly drain them and add them into the frying pan, along with the salmon style flakes
  7. Pour over the sauce, increase the heat back to medium, and give it a good mix to evenly coat everything
  8. Once the sauce has heated through serve immediately

Not fussed with mock fish? If you aren’t a fan of mock fish, swap it for around 300g of either diced meat free ham or shredded meat free chicken

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Published by Bethany's Vegan Kitchen

I've been vegan since 10th February 2016, I post easy vegan recipes every week

7 thoughts on “Creamy Vegan Salmon Pasta”

  1. I have been a little shy to try fake fish products. When I was a teenager, mock chicken appeared on supermarket shelves – Quorn etc, and I started to love tofu. I have been curious to try different plant-based or vegetarian alternatives to meat – more out of curiosity than anything (because I would never tire of veggies) and have found some I like better than others. The mock chicken products I get on with, but anything that is sort of mock-ham or mock-bacon I find way too salty for my palate.

    I have seen some mock-fish products and have been a bit unsure about trying them because the only fish I ever tried as a child (before I became a vegetarian at the age of six) was fish-fingers. Since then, I have stayed in seaside hotels and gone down to the dining room and smelt the strong taste of kippers (and had to walk out because I felt so ill) or I have been a restaurant with a friend who ordered sea bass and saw a fish with it’s head on arrive – and I felt as if I was going to faint and had to switch seats so I was not able to see the fish.

    Over the years, I have been able to get used to cooking meat for friends and family, but I have been too scared to try cooking fish. I think a couple of times I threw together a fish pie (with a frozen mix) but have no idea about fish. I might try some of the mock-fish to understand what the flavour is and what it matches with.

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    1. I agree some mock meats are quite salty and overpowering. I never liked fish when I was younger, so I’ve really not tried much fish. Oh I know what you mean about kippers, they do have such a distinct smell to them. I was quite surprised when I tried this mock fish, I wasn’t expecting to like it at all, but I really enjoyed it. It was definitely interesting to cook with too, because like you I’ve not cooked fish before

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