Beetroot and Red Lentil Pasta in Spicy Tomato Sauce with Salmon

Beetroot and Red Lentil Pasta in Spicy Tomato Sauce with Salmon

This is a great meal to make for date night as it is delicious but takes a bit more effort.

Modhurima's score out of 5:

Taste: Simplicity: Cost:

Ingredients

• 2 servings of beetroot and red lentil pasta (available at Aldi)
• 2 salmon fillets (buy frozen to make it cheaper and defrost beforehand)
• 2 tablespoons Thai curry paste
• 300ml double cream
• 4-6 tablespoon tomato puree
• 1 teaspoon garlic paste
• 1 teaspoon onion powder
• Chilli flakes to taste
• Salt and pepper
• 2 teaspoons lemon juice
• Optional: Oregano

Method

1. Boil your pasta as per the packet instructions. (Check out our Cooking Basics- Pasta if you need help).

2. Heat 2 tablespoons of oil in a large pan and add the garlic paste, followed by tomato paste and chilli flakes.

3. Stir over medium heat until tomato paste is caramelized (slightly blackened).

4. Add the double cream, salt, pepper, and onion powder and combine them thoroughly.
5. Add the boiled pasta and stir to coat everything in the sauce.
6. Let the sauce thicken until the desired consistency is reached and take off heat. Finish off by adding the lemon juice.

7. To prepare the salmon, coat with seasonings (Thai curry paste in my case) on defrosted fillets.

8. Add the seasoned fish to a pan with oil and cover to cook on medium-low heat.
9. Once cooked, plate and garnish with a sprinkle of oregano, and enjoy with your loved one(s)!