Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- In a pot of boiling salted water, cook the whole wheat pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- On a baking tray, toss the sweet potato cubes with olive oil, salt, and pepper. Roast in the preheated oven for 15-20 minutes, or until tender.
- In a large skillet over medium heat, add olive oil and sauté the carrots and cauliflower for about 5 minutes until they begin to soften.
- Push the vegetables to the side of the skillet and add the salmon fillet. Cook for 4-5 minutes on each side, or until the salmon flakes easily with a fork. Remove the salmon and break it into large pieces.
- Stir in the roasted sweet potatoes and cooked pasta into the skillet with the vegetables. Add the harissa paste, along with a little reserved pasta water, to create a lighter sauce. Toss everything to combine well, until warmed through.
- Lastly, fold in the fresh mint and sprinkle with sesame seeds before serving.
Nutrition
Notes
If you don’t have harissa, try using sriracha or a mixture of chili powder and olive oil for a different flavor profile.
Feel free to swap out vegetables based on what you have on hand or what’s in season; this dish is super versatile!
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop with a splash of water to revive the pasta. Enjoy your cooking journey!
Feel free to swap out vegetables based on what you have on hand or what’s in season; this dish is super versatile!
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop with a splash of water to revive the pasta. Enjoy your cooking journey!