Salmon & Pumpkin Fusilli with Lemon Ricotta Sauce

This pasta dish is a nourishing, low-histamine meal that’s perfect for easy meal prep. Featuring wild-caught salmon, creamy pumpkin-ricotta sauce, and fresh basil, this dish is both light and satisfying.

The combination of lemon, garlic, and olive oil enhances the flavours without relying on high-histamine ingredients, making it a great option for those with sensitivities. Plus, with a balance of protein, healthy fats, and complex carbs, it’s designed to keep you fuelled and feeling great.

Versatile and convenient, this pasta can be enjoyed hot or cold, making it ideal for meal prep or on-the-go meals. The naturally creamy sauce holds up well in the fridge, and the flavours meld beautifully over time. Whether you need a go-to lunch or a comforting dinner, this dish delivers on both taste and nutrition.

Salmon & Pumpkin Fusilli with Lemon Ricotta Sauce served fresh and hot

Nutritional Information

Servings: 4

​Protein	Carbohydrates	Fat	Calories
37g	55g	10g	457cal

Ingredients

• 500g Wild-Caught Skinless Salmon Fillets

• 250g Barilla Fusilli Pasta

• 400g Frozen Peas

• Fresh Basil Leaves

• Cooking Salt

Sauce Ingredients:

• 200g Raw Pumpkin (cubed)

• 150g Spreadable Full-Fat Ricotta

• Juice from a Lemon

• Zest from ½ a Lemon

• 1 Fresh Garlic Clove (minced)

• 5g Extra Virgin Olive Oil

• 100-300g Pasta Water (careful not to tip this down the drain!)

Method

1. Cut the pumpkin into small cubes and boil in a small pot of salted water for 10-15 minutes until fork-tender. Drain.

2. In a bowl or blender, combine the cooked pumpkin, ricotta, lemon juice, lemon zest, minced garlic, and olive oil. Blend or mash with a fork until smooth.

3. Bring a large pot of salted water to a boil.

4. While the pasta cooks, cut the salmon fillets into bite-sized cubes.

5. Heat a non-stick pan over medium heat with a drizzle of olive oil.

6. Sear the salmon pieces for 2-3 minutes per side until lightly golden and cooked through. Season with salt and set aside while pasta finishes cooking.

7. Cook the fusilli according to the package instructions (8-10 minutes) until al dente.

8. In the last 2 minutes of cooking, add the frozen peas to the pasta water.

9. Reserve 300g (roughly a cup) of pasta water, then drain the pasta and peas.

10. Slowly add pasta water (starting with 100g) to thin out the sauce, adjusting to your desired creaminess.

11. Return the drained pasta and peas to the pot.

12. Pour in the pumpkin-ricotta sauce, stirring gently to coat the pasta. Add pasta water as needed for a silky texture.

13. Gently fold in the cooked salmon pieces and chopped fresh basil leaves.

14. Taste and adjust seasoning if needed.

    
    

Salmon & Pumpkin Fusilli with Lemon Ricotta Sauce served cold for lunch

Serve

1. Plate immediately, garnishing with extra basil and lemon zest if desired.

2. Dish out into 4 containers and refrigerate for future lunches or dinners which can be enjoyed cold or reheated.

   
   

Tips:

• Increase the vegetable contents of this dish by adding in a handful of spinach per serve or adding broccoli in to boil along with the peas.

• If you're changing brands or weights of items to best suit your local availably note that this will potentially alter macronutrient and calorie totals and, for those adhering to daily targets, you will need to track this recipe including any changed ingredients within your diet tracking app, i.e MyFitnessPal or Cronometer.