Salmon, Pumpkin, Asparagus Spaghetti
My favorite vegetables (asparagus, mushrooms, and pumpkin), my favorite fish (salmon), and my favorite carbohydrate (pasta). Why didn't this come up before is a mystery to me! Gladly I came out of my bubble and made a delicious recipe that reminds me ever more why life is so good.
It is the season on a plate really.
This recipe yields 2 portions.
Ingredients:
225 dry pasta (spaghetti)
1 cup of pumpkin (peeled & chopped)
1 hand full of asparagus (hard stock cut)
2 cups of mushrooms (cleaned & sliced)
2 to 4 thin salmon fillets (chopped)
3 Tablespoons of butter
1/2 cup of heavy cream
Salt & Pepper to taste
Directions:
1. Boil water to cook the pasta al dente.
2. In a non stick pan, add a tablespoon of butter and sauté the asparagus and the mushrooms, for a few minutes. Add the pumpkin salt & pepper and 1 cup of water, cover with a lid, lower heat and and cook until pumpkin done.
3. Add the salmon chopped and cream, cooking on lower heat until salmon cooked but still juicy.
4. Add to the pan the cooked pasta and serve warm.
Enjoy!
