Chickpea Pasta with Salmon in Light Lemon Cream Sauce
Prep time
Cook time
Total time
Satisfy your pasta craving with this light, yet decadent, seafood dish made with chickpea pasta, which has substantially more protein and fiber than regular pasta.
Recipe type: Entree, Seafood, Pasta, Gluten-Free
Cuisine: American
Serves: 6
  • 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
  1. 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.
  2. Remove from the heat and gently stir in the salmon and fresh dill. Cover the pan and let sit while you make the pasta
  3. 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.
  4. 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.
1. A ½ lb. piece of salmon fillet will yield about 1 cup when cooked and flaked. Rub the fillet with a ½ teaspoon of olive oil and sprinkle on a pinch of salt and pepper. Bake at 400 degrees for about 20 minutes. Let cool and then use a fork to break it apart/flake it.
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.
Nutrition Information
Serving size: 6 ounces, Calories: 373 Fat: 23g, Saturated fat: 12g, Unsaturated fat: 11g, Trans fat: 0g, Carbohydrates: 29g, Sugar: 2g, Sodium: 837mg, Fiber: 6g, Protein: 17g, Cholesterol: 80mg
Recipe by Queen of My Kitchen at