One-pan salmon pasta with white beans and chard
Serves: 4-6
Prep time: 10 minsTotal time: 
Recipe photograph by Andrew Burton
One-pan salmon pasta with white beans and chard
Recipe by Annie Bell
Cooking the pasta in almond milk rather than water helps to create a delicious velvety sauce without the use of any dairy products
Serves: 4-6
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
467Kcal
Fat
13gr
Saturates
2gr
Carbs
62gr
Sugars
6gr
Fibre
8gr
Protein
22gr
Salt
2gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
- 1 tbsp vegetable oil
- 2 shallots, peeled and finely sliced
- 3 garlic cloves, sliced
- 350ml vegetable stock, made using 1 stock pot or cube
- 500ml unsweetened almond milk
- 250g spelt pasta
- 1 x 380g carton cannellini beans, rinsed and drained
- 200g rainbow chard, leaves only, roughly sliced
- 100g smoked salmon, torn
- 30g almonds, roughly chopped
Step by step
- Heat the oil in a large deep saucepan and fry the shallots for 5-6 minutes, or until soft. Add the garlic and continue to cook for a further minute. Add the stock and almond milk and bring to a simmer, before adding the pasta. Simmer for 15-18 minutes, until the pasta is cooked through, but still with a bit of bite, and the sauce has reduced to a coating consistency (check and stir occasionally as it cooks, adding a bit of extra water if needed).
- Stir through the beans and chard and continue to cook for a further couple of minutes until the chard has wilted and the beans are warmed through. Remove from the heat and stir through the salmon. Season well, divide between bowls and served with the almonds scattered over.
