Beetroot and salmon pasta

Ingredients for 2 servings:

• 3 beetroots
• 1 orange(s), untreated
• ½ tbsp olive oil
• 150 g salmon fillet(s)
• 3 spring onions
• 75 g crème fraîche
• 125 ml vegetable stock
• 1 tsp horseradish, mild
• 1 tsp cumin powder
• ½ tsp coriander
• 1 tsp parsley, chopped
• ½ pinch(s) of sugar
• salt and pepper
• 250g pasta

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Dice the beetroot and salmon and slice the spring onions into rings. Juice half an orange and grate the zest. Heat olive oil in a large pan and roast the coriander and cumin. Meanwhile, add the pasta. Add the beetroot, orange juice, vegetable stock, crème fraîche, sugar, and horseradish to the pan and heat. Add the salmon, orange zest, and spring onions and sauté for about 5 minutes. Season with salt and pepper. Drain the cooked pasta and toss with the sauce. Serve on plates and garnish with slices of the other orange half and parsley.