Gluten-free salmon pasta

Use gluten-free pasta to make this creamy salmon and green bean pasta from GF reader Aimee Vivian. It’s ideal for coeliacs or those intolerant to gluten.

  • Prep:10 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 587
  • fat 15g
  • saturates 7g
  • carbs 86g
  • sugars 0g
  • fibre 6g
  • protein 24g
  • salt 2.1g


  • 1 gluten-free vegetable stock cube
  • 200g gluten-free pasta, such as penne or fusilli
  • 100g green beans, trimmed
  • 100g smoked salmon, roughly chopped
  • 50g baby spinach
  • 1 spring onion, finely sliced
  • 50g soft cheese (ensure it’s gluten-free)
  • ½-1 lemon, juiced
  • 1 tbsp grated parmesan


  1. Bring a large pan of salted water to the boil, crumble in the stock cube and stir to dissolve. Tip in the pasta and cook following pack instructions, about 8-10 mins. Add the green beans 1 min before the end of the cooking time.

  2. Drain the pasta and green beans, reserving a little of the cooking water. Tip the pasta and beans back into the pan, then stir in the smoked salmon, spinach, spring onion and soft cheese. Add a little of the pasta water to loosen the cheese and create a sauce, then season with salt and freshly ground black pepper. Squeeze in the lemon juice to taste, and stir well. Serve topped with the parmesan.

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