Roast vegetable and salmon pasta

Print Recipe
Course Main Course
Servings 4 serves

Ingredients

  • 2 parsnip sliced lengthways
  • 1 fresh beetroot chopped into cubes
  • 2 potatoe chopped into cubes
  • 500g butternut pumpkin chopped into cubes
  • 4 Salmon fillet
  • 1 tablespoon red thai curry paste
  • 250 g pulse pasta
  • ½ tsp cumin powder
  • ½ tsp cinnamon
  • paprika
  • Drizzle extra virgin olive oil

Instructions
 

  • Heat oven to 180 degrees (fan forced)
  • Chop vegetables and rub with a small amount of olive oil and sprinkle over spices before placing on baking paper and putting in the oven. Cook for approximately 20mins until cooked through
  • Place salmon on aliminium foil and spread red thai curry paste on the top before folding up the foil and placing to the oven to cook for approx 15mins until cooked through.
  • Cook the pasta using the directions on the packet

Notes

You can swap the roast salmon for tinned salmon for a quick meal or if preparing the meal in advance.

Nutrition

Calories: 546kcalCarbohydrates: 70gProtein: 38gFat: 9.5gSaturated Fat: 1.6gFiber: 12gSugar: 17.6g
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