Pumpkin, How Do I Love Thee, Let Me Count the Ways. 2: Pasta with Salmon and Roasted Vegetables

Ah, more pumpkin. Time, then, for the next recipe, which turned out pretty well except that the salmon was not spicy like I had originally planned.

So, without further ado: here is the recipe for today’s pumpkin side dish, and the salmon main dish too, of course. This serves 4.

We’ll start with the roasted vegetables. You’ll need:

450 gr pumpkin flesh, cubed
3 small parsnips, thickly sliced
4 carrots, peeled and thickly sliced
olive oil to taste
2 cloves of garlic, chopped
leaves from 2 twigs of thyme
sea salt to taste

Preheat the oven to 190 C/ 375 F. Put the vegetables together in a large bowl, sprinkle them with olive oil and stir in the garlic, leaves of thyme and sea salt. When everything is properly mixed up, spread the vegetables out over an oven tray and roast them in the preheated oven for 15-20 minutes at 190 C/ 375 F.

Next up, the salmon and pasta. You’ll need:

300 gr of spaghetti
1 can of sardines in oil (125 gr)
2 tsp Thai fish sauce
350 gr salmon, cubed

Cook the pasta according to the instructions on the package. Meanwhile, heat up a skillet over a high flame. Empty out the entire content of the can – the sardines and the oil – into the skillet together with the fish sauce and fry the sardines until they’ve become soft and have fallen apart.

Now add the cubes of salmon and stir fry them until they are just done and not any longer, otherwise the salmon becomes too dry. After you’ve drained the pasta, immediately add it to the salmon and gently toss the pasta until the salmon has been thoroughly mixed through.