Roast vegetable and salmon pasta

Course Main Course
Servings 4 serves


  • 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


  • 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


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


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