Healthy Reset Meal Plan: Salmon Pasta with Roasted Squash and Garlic Tomato Sauce 

This recipe is part of the Healthy Reset Meal Plan, our 5-day program of throw-‘em-together lunches or dinners designed to help you cook and eat healthy while minimizing waste.

Salmon Pasta with Roasted Squash and Garlic Tomato Sauce Recipe

Yield: 2 servings
Active Time: 20 minutes
Total Time: 20 minutes

Ingredients:

8 ounces dried pasta or noodle of choice (spaghetti, rigatoni, or shells all work great)
1 cup roasted squash and onion mixture* 
1 ½ cups Thrive Market Organic Classic Marinara Sauce 
2-3 tablespoons Greek yogurt (or a plain yogurt of choice) 
8 ounces salmon*, flaked into bite-sized pieces
2 tablespoons parsley, minced
3 cups salad greens, divided
1 Persian cucumber, thinly sliced
Reserved fennel stalks*
Thrive Market Organic Extra Virgin Organic Olive Oil
Thrive Organic Red Wine Vinegar
Fresh cracked pepper, to taste
Optional: Fresh chopped basil leaves, grated Parmesan

*from Sunday prep day 

Instructions:

Cook dried pasta according to package instructions.

While pasta is cooking, prepare the sauce. Add the prepped squash and onion mixture and the tomato sauce to a blender or food processor and pulse a couple times (for a smoother sauce, blend for 5-7 seconds). 

Once the pasta is cooked, drain and reserve ¼ cup pasta water. Set both aside.

In the now-empty pasta pot, add the blended tomato sauce and warm over medium heat.

Add in the cooked pasta, a splash of pasta water, and the prepped salmon pieces. Mix until warmed through.

For a thicker sauce, slowly add more tomato sauce from the jar to the pan until the mixture reaches your desired consistency. 

Once warmed, turn the heat off and add 2 tablespoons of Greek yogurt, stirring to fully combine. Add the third tablespoon if you like it a bit creamier.

Divide the pasta between two bowls and top with fresh cracked pepper and minced parsley. Add fresh basil leaves and grated parmesan, if desired.

To make a quick side salad, divide the salad greens into two bowls and top with the thinly sliced fennel stalks, chopped fronds, and thinly sliced cucumber. Drizzle with the olive oil and red wine vinegar, then season with salt and pepper. 

Recipe credit: Aubrey Devin
Photo credit: Elisha Knight

Download the recipe PDF here.