Satisfy your pasta craving with Chickpea Pasta with Salmon in Light Lemon Cream Sauce, a light, yet decadent, seafood dish made with gluten-free, protein and fiber-rich, chickpea pasta. JUMP TO RECIPE
I merged two of my favorite food combinations to create this recipe: seafood and lemon + pasta and cream sauce. But the sum of these ingredients gets even better because the pasta in this dish is made from chickpeas so it’s substantially higher in protein and fiber than a wheat-based pasta, and, on top of that, it’s gluten-free! Chickpea Pasta with Salmon in Light Lemon Cream Sauce is such a simple and delicious dish and can be prepped, cooked, and on the dinner table in as little as 15 minutes!
There are a myriad of gluten-free pasta choices on the market and more coming on every day it seems. I’ve tried several types (brown rice, red lentil, corn, quinoa, and various combinations of these), and also experimented with different brands, but none have bowled me over like the Barilla chickpea pasta I tried for the first time a few weeks ago. (Barilla is the brand name/company that produces this pasta.) First off, I love the fact that there in only one ingredient in this product – you read that right – ONE ingredient – chickpea flour. Second, it’s made in Italy, home of the most expert pasta makers in the world. But the main reason I love this pasta so much is because it tastes awesome. Does it taste exactly like regular wheat pasta? No, but it’ll definitely satisfy your pasta craving without too much sacrifice in taste, and won’t leave you feeling overly full and bloated that way regular pasta sometimes can. Barilla makes two varieties of chickpea pasta – rotini (spirals) and casarecce (short twists with curled edges). I chose rotini for Chickpea Pasta with Salmon in Light Lemon Cream Sauce because spiral shapes have lots of nooks and crannies for the lemon cream sauce to seep into. Yum!
Chickpea Pasta with Salmon in Light Lemon Cream Sauce is a very versatile recipe so you can easily substitute some of the ingredients depending on what you have on-hand and what you’re in the mood for. For example, use a different type of gluten-free pasta, substitute shrimp for salmon (chicken would work too), and/or swap out the dill for basil. Come up with your own combinations of pasta, proteins, and herbs (use the same amounts indicated in the recipe), to create several different, delicious variations of this dish.
If you make Chickpea Pasta with Salmon in Light Lemon Cream Sauce don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- 1 cup heavy cream
- 1 tablespoon butter
- Juice and zest of 1 lemon
- 2 tablespoons finely grated Parmesan cheese
- 1 teaspoon + 1 tablespoon salt
- Pinch of nutmeg
- 1 cup cooked, flaked salmon (see notes)
- ¼ cup fresh chopped dill, plus extra for garnish
- 1 - 8.8 ounce box of chickpea pasta (I use Barilla brand)
- 6 ounces (about 1¼ cups) grape or cherry tomatoes, halved
- Shaved Parmesan
- Bring the heavy cream, butter, lemon juice and zest, finely grated Parmesan, 1 teaspoon of salt, and the nutmeg to a low boil and simmer for 3 minutes until thick and slightly reduced.
- Remove from the heat and gently stir in the salmon and fresh dill. Cover the pan and let sit while you make the pasta
- In a large pot bring 4-6 quarts of water to a boil and add the remaining salt. Cook the pasta according to package directions.
- Once pasta is done, drain it and pour over cream sauce. Toss everything together thoroughly. Gently fold in the tomatoes. Garish with more fresh dill and serve with shaved Parmesan cheese.
2. If you don't have cooked salmon available, and don't have time to make it, simply substitute canned salmon. I recommend Trader Joes’ Wild Caught Sockeye Salmon – 7.5 ounce can.
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