Vegan “salmon” and cucumber pasta

This vegan dish is inspired by a pasta my parents made when I was young. Of course, they used real salmon and I believe they used Boursin for the sauce, but I have to make some adjustments. It is a perfect and fresh, simple summer pasta.

To make this pasta, you will need a vegan salmon alternative. In the Netherlands there are currently two kinds available that I know of: from the Albert Heijn (own brand) and from Vivera. I think they taste very simmilar and only have a different shape, burger-like vs shaped like a chunk of actual salmon. For this recipe it won’t mind, since we will be chopping the salmon up to give us little chunks throughout the sauce.

What you will need (2 people)

  • 150 grams of dried pasta (I used wholewheat penne)
  • 1 cucumber
  • a small shallot or onion, chopped
  • one spring onion, sliced
  • some oil or liquid margerine
  • 100 mL of soy creamer
  • two vegan “salmon” burgers or fillets


  1. Bring a pot of water to a boil and cook your pasta according to package directions
  2. Heat some oil in a frying pan and fry our onion/shallot/spring onion until translucent, then add the salmon and start breaking it up with a spatula
  3. Cut your cucumber in half lengthwise and use a spoon to scrape out the seeds. You can of course eat the seeds, but I find the texture of the cucumber in a warm dish better without them. Then slice them into half moon shapes
  4. When your pasta has 1-2 minutes left, add your cucumber to your frying pan to heat them op slightly.
  5. Add your drained pasta to the frying pan and add the soy creamer
  6. Season with black pepper and salt and enjoy!

TIP: I think this would be even better with some fresh chives!

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