Ingredients:
Wholegrain or gluten free spaghetti, 60 g
Wild salmon, 150 g P, 180 g A
Hokkaido pumpkin, 1/3 cup
Pear, 1/2
Feta cheese, 20 g
Red onion, 1/2 small
Juice from 1/2 medium orange
Garlic clove, 1-2
Olive oil, 1 tbsp.
(Lactose free) milk / plant drink / water
Salt and pepper
Parmesan, 2 tbsp. A
Instructions:
Line a baking tray with parchment paper. Cut the pumpkin and pear into smaller pieces, remove the seeds, and arrange them on the tray with garlic in its skin, chopped onion, and feta. Drizzle with olive oil, and season with salt and pepper.
Bake at 180°C for 30 minutes. Meanwhile, cook your favorite pasta.
Blend the roasted vegetables with orange juice and milk, squeezing the garlic out of its skin.
Mix the sauce with the pasta, adding pasta water if needed.
Serve with baked salmon.
Bon appétit! ❤️
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