This Creamy Harissa Pasta recipe is the perfect 30-minute weeknight dinner! It's packed with flavor, easy to make and is spicy, creamy and delicious. And this recipe only requires 9 ingredients and is completely vegan!
I always keep a jar of harissa in my pantry. It is a delicious way to add big flavor to recipes without much work. I love to use it to make Harissa Carrots and Chickpeas, or Harissa Butter Cauliflower Steaks. Or I even toss a scoop with roasted potatoes for the best ever Harissa Potatoes.
Today, we're using harissa to make a creamy, spicy and delicious pasta recipe: Creamy Harissa Pasta. It's easy to make, and has big, bold flavors. And best of all, it only requires 9 ingredients and 30 minutes to make. The perfect weeknight dinner has arrived.
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Why You'll Love This Recipe
- This recipe only requires 30 minutes to make, so it's great for a weeknight dinner!
- And it only requires 9 ingredients.
- This Creamy Harissa Pasta recipe is completely vegan and can easily be gluten free- just use your favorite gluten-free pasta!
- It is spicy, creamy and jam-packed with flavor.
- And most importantly, its absolutely delicious!
Ingredients
Harissa: Harissa is a North African condiment that is made with sweet and hot peppers, garlic and spices. Its packed with flavor and spice! My favorite is brand is Mina Harissa.
Red Bell Pepper: This sauce is packed with red bell pepper to balance the spiciness of the harissa.
Tomato Paste: Don't forget to cook the tomato paste for a few minutes to deepen the flavor.
Raw Cashews: Raw cashews make the best creamy pasta sauces like this one and my Vegan Cashew Mac and Cheese! The cashews also temper the spice a little bit.
Pasta: I like a tube pasta like rigatoni for this creamy harissa pasta recipe because all the sauce will go into the center of the pasta. I'm almost always a rigatoni person, but sometimes I'll grab spaghetti for my Miso Butter Pasta!
Instructions
Step 1. In the pitcher of a large blender, combine raw unsalted cashews and boiling water. Set aside for the cashews to soak for 20 minutes.
Step 2. Meanwhile, in a large skillet with high sides or a braiser, heat the oil over medium heat. Add the onion and bell pepper and cook until the vegetables soften and just start to brown, about 10 minutes.
Then, add the garlic and cook until fragrant, about 1 minute.
Step 3. Next, move the vegetables to the sides of the pan and add the tomato paste into the center. Cook the tomato paste, stirring frequently with a wooden spoon for about 3 minutes.
Step 4. Turn the heat off and add the harissa and lemon juice.
Then, use a wooden spoon to scrape the brown bits off the bottom of the pan.
Step 5. Add the bell pepper and harissa mixture into the blender with the cashews and water- do not drain the water from the cashews!
Then, blend on high until the mixture is completely smooth and creamy.
Step 6. Pour the creamy harissa sauce back into the large skillet and add the pasta.
Stir well and serve!
What to Serve it With
Recipe FAQs
Transfer the pasta into an airtight container and store in the refrigerator for up to 4 days.
Harissa is peppery, smoky and garlicky.
Yes! It is usually sold in jars in the international aisle.
Expert Recipe Tips
This Creamy Harissa Pasta recipe is spicy!
If you don't you food to be that spicy, grab this Mild Harissa by Mina! It still has big flavor, just less spice.
Use the largest pan you have. Big enough to toss all the pasta in with the sauce. I like to use a 5-Quart braiser.
I like to reheat any leftover pasta in a skillet with a little water to loosen the sauce.
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📖 Recipe
Creamy Harissa Pasta (Vegan!)
Equipment
- 1 High Speed Blender
- 1 12" Skillet with High Sides or a Large Braiser
- 1 Large Pasta Pot
- 1 Wooden Spoon
Ingredients
- ½ Cup Raw Unsalted Cashews
- ¾ Cup Boiling Water
- 1 Pound Pasta of Choice I love rigatoni for this
- 2 tablespoon Extra Virgin Olive Oil
- 1 Medium Yellow Onion, ½ inch dice
- 2 Medium Red Bell Peppers, ½ inch dice
- 4 Large Cloves of Garlic, minced
- ¼ Cup Tomato Paste
- ½ Cup Harissa Sauce See Note
- 1 tablespoon Lemon Juice
- Salt and Black Pepper
Instructions
- In the pitcher of a high speed blender, combine the cashews and ¾ cup of boiling water. Set aside for 20 minutes so the cashews soften.½ Cup Raw Unsalted Cashews, ¾ Cup Boiling Water
- Bring a large pot of water to a boil. Salt it well and cook the pasta according to package directions. When you drain the pasta, reserve about ½ cup of the cooking liquid.1 Pound Pasta of Choice
- Meanwhile, heat a large skillet over medium heat. Add the oil onions and bell pepper as well as ½ teaspoon of salt and a few cracks of black pepper and cook, stirring occasionally, until the vegetables are soft and have barely started to brown, about 10 minutes. Then, add the garlic and cook until fragrant, about 1 minute.2 tablespoon Extra Virgin Olive Oil, 1 Medium Yellow Onion, ½ inch dice, 2 Medium Red Bell Peppers, ½ inch dice, 4 Large Cloves of Garlic, minced, Salt and Black Pepper
- Use the spoon to push the vegetables to the sides of the pan and add the tomato paste into the center. Cook, stirring frequently for about 3 minutes. This gives the tomato paste more depth of flavor.¼ Cup Tomato Paste
- Turn the heat off and add the harissa and lemon juice. Use the wooden spoon to scrape the brown bits from the bottom of the pan.½ Cup Harissa Sauce, 1 tablespoon Lemon Juice
- Do not drain the water from the cashews! Add the pepper and harissa mixture into the blender with the cashews and their water. Blend on high until completely smooth. Taste the sauce and add any additional salt and pepper you desire, here. Then, pour the sauce back into the pan.
- Add the cooked pasta into the pan and gently sir it all together. Serve.
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