Easy Smoked Salmon Pasta

Ingredients:

• 200g (7 oz) gluten-free pasta (penne, fusilli, or spaghetti)

• 150g (5 oz) smoked salmon, chopped

• 2 tbsp olive oil or dairy-free butter

• 2 cloves garlic, minced

• 1 small shallot (or 1/4 onion), finely chopped

• 1/2 cup full-fat coconut milk or unsweetened dairy-free cream (like oat or soy)

• 1 tsp lemon zest

• 1 tbsp lemon juice

• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)

• Salt & black pepper, to taste

• Optional: capers or baby spinach

Instructions:

1. Cook pasta:
   Bring a pot of salted water to a boil and cook the gluten-free pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.

2. Sauté aromatics:
   In a large skillet, heat olive oil over medium heat. Add shallots and garlic and sauté until fragrant and translucent (about 3–4 minutes).

3. Create sauce:
   Stir in the coconut milk (or dairy-free cream), lemon zest, and lemon juice. Let it simmer for 2–3 minutes to thicken slightly. Add reserved pasta water if it gets too thick.

4. Add salmon:
   Reduce heat to low. Stir in chopped smoked salmon and half the dill. Warm through (don’t overcook or the salmon will get dry).

5. Combine:
   Add cooked pasta to the pan and toss to coat. Adjust seasoning with salt and pepper.

6. Serve:
   Plate the pasta and garnish with remaining dill and optional capers or fresh spinach.