If you want a luscious, dairy-free pasta, try this creamy salmon tagliatelle. By cooking the pasta directly in a mix of oat milk and stock, you get a thick, silky sauce that coats the tagliatelle, studded with peas, flaked baked salmon and finished with a squeeze of lemon.
⭐⭐⭐⭐⭐ love it and sooooo easy! and for a mum of children with dairy intolerance but a love herself of creamy sauces this is perfect! – karen
Comfort food doesn’t have to wait for winter. This creamy salmon tagliatelle is a warm-weather comfort dish that feels indulgent but is quick and simple to make. It’s an ideal dairy free dinner for busy weeknights or a relaxed date night at home.
Besides baking the salmon (a very low-effort step), the whole recipe cooks in one pot, which keeps cleanup easy and gets dinner on the table in about 30 minutes.
No cream is used in this recipe. Cooking the pasta in oat milk and vegetable stock lets the starch from the pasta combine with the liquids to create a naturally thick, silky sauce. The result is rich, flavorful pasta without dairy.
Key Ingredients
Just a few simple ingredients are needed for this dairy-free salmon pasta.
Full ingredient amounts are listed in the recipe card below.
- Pasta – Tagliatelle, fettuccine or linguine work best. If you swap shapes, cooking time and liquid amount may vary.
- Salmon – Skin-off salmon fillets, fresh or thawed frozen, preferably sustainably sourced.
- Oat milk – Use an unsweetened, additive-free oat milk for the best neutral flavour. Soy milk is a workable alternative.
- Vegetable stock – A good-quality stock improves the final flavour. Chicken stock can be used if preferred.
- Garlic – Adds a savory base to the sauce.
- Peas – Frozen peas bring sweetness and color; broccoli could be used instead if you prefer.
- Salt & black pepper – Essential for seasoning and balancing the oat milk’s natural sweetness.
Equipment and Tools
Use any large, heavy-based pot or dutch oven to cook the pasta. A baking tray is all you need for the salmon.
Step-By-Step Instructions
Preheat the oven. Start the pasta first, as it takes longer than the salmon. Warm a little olive oil in a large pot, add the garlic and cook until fragrant without browning.
Add the oat milk and vegetable stock to the pot and then add the pasta. If the pasta sticks out at first, don’t worry: as the liquid heats and the pasta softens you can gently push it into the pot so it’s submerged.
Once boiling, reduce to a gentle simmer and cook 15–20 minutes, stirring occasionally to prevent sticking. The slow simmer lets the sauce reduce while the pasta cooks; add a splash more stock if the liquid evaporates before the pasta is done.
While the pasta simmers, season the salmon with salt and pepper and bake on a lined tray at 180°C for about 12 minutes or until just cooked through.
When the pasta is tender and the sauce is creamy, stir in the peas until just warmed. Flake the baked salmon and fold it through the pasta. Taste and season with salt and pepper.
Serve immediately with chopped fresh parsley and a generous squeeze of lemon. This pairs nicely with a simple peppery salad or garlic bread if desired.
Recipe FAQs
Yes. Long, flat pastas like fettuccine or linguine are ideal, and gluten-free pastas can work too. Different shapes may need adjusted cooking times and liquid levels.
This dish is best served fresh to enjoy the creamy texture. Leftovers can be reheated with a splash of oat milk to restore creaminess, but the sauce will thicken as it sits.
If you make this recipe, please leave a comment and a rating below! Share your photos and tag your creations on Instagram with @eightforestlane — I’d love to see them.
More dairy free pasta recipes:
Marry Me Chicken Pasta
One Pot Cajun Chicken Pasta
Creamy Lemon Risoni with Grilled Chicken
Prawn and Chorizo Pasta
Creamy Salmon Tagliatelle (Dairy Free)
Equipment
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large baking sheets
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cast iron dutch oven or heavy-based pot
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 2 ½ cups vegetable stock
- 1 ½ cups oat milk
- 250 grams tagliatelle
- 1 cup frozen peas
- 2 x 100 gram salmon fillets, skin off
- Salt & black pepper
Instructions
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Preheat the oven to 180°C and line a tray with baking paper. Heat the olive oil in a large heavy-based pot and add the garlic. Cook 1–2 minutes until fragrant, taking care not to burn it.
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Add the vegetable stock and oat milk to the pot, then add the pasta. As the liquid warms, guide the pasta so it becomes submerged.
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Bring to a boil, then reduce to a simmer and cook, stirring occasionally, for 15–20 minutes until the pasta is al dente and the sauce has thickened. If needed, add a little more stock and keep the pot at a gentle simmer.
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While the pasta cooks, place the salmon on the prepared tray and bake for about 12 minutes or until just cooked through.
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When the pasta is ready, stir in the peas until heated. Flake the salmon and fold into the pasta. Season to taste with salt and pepper, then serve with parsley and lemon.
Nutrition
Nutritional information is a guide only and may vary depending on ingredients used.
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This post was updated in November 2024 with new photos.