Creamy Salmon Spaghetti with Beets

By: Rose Marie Jarry, Master Chef at Kronobar

30 minutes, 4 servings, gluten-free, dairy free, egg free.


  • 400g smoked salmon, sliced
  • 340g gluten free spaghetti noodle
  • 2 cups raw beets, shredded
  • ¼ cup cold cold press olive oil
  • 2 tablespoons smoked paprika
  • 2 cups cooked fava beans or white beans
  • 2 cups unsweetened coconut milk or almond milk
  • 2 teaspoons vegetable broth powder
  • 4 garlic cloves
  • ½ cup of onion, diced
  • Sea salt and pepper
  • Fine herb like thyme and chives to garnish your plate


  1. Cook the noodles, drain and set aside.
  2. Shred the raw beets. Heat up a pan and pour half of the olive oil into it. Add the shredded beets and smoked paprika and let cook for 8-10 minutes on medium heat. Stir once in a while. Then remove from the heat and set aside in a warm place.
  3. In a blender place the cooked beans, garlic, onion, vegetable broth powder, and coconut milk. Blend until it is smooth.
  4. Pour this creamy mixture into a saucepan and heat it up until it is warm enough to pour on your spaghetti.
  5. Pour mixture onto your portion of spaghetti and add a serving of smoked beets.
  6. Garnish your place with pieces of smoked salmon and fine herbs.
  7. Enjoy!