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Creamy Vegan Red Pepper Harissa Pasta

Name: Creamy Vegan Red Pepper Harissa Pasta
Prep time: 5 min
Cook time: 13 min
Total time: 20 min
Ingredients: 1 1/2 C cauliflower; 1/2 yellow onion; 3 garlic cloves; 1/2 C raw cashews; 2 red bell peppers; 1 carrot; 2 TBSP harissa; 1/2 C water or plant milk (make sure your plant milk is unflavored and unsweetened); 1/4 C nutritional yeast (very different than baker's yeast. adds a wonderful cheesy flavor and is a great source of B12); 2 TBSP tapioca flour (ok to sub cornstarch or arrowroot flour. helps achieve a thick, creamy, stretchy cheesy texture); 1 TBSP white miso paste (adds a cheesy umami flavor); 1 lemon, juiced; 1/2 tsp salt and pepper; 2 tsp balsamic vinegar; 4 servings gluten free pasta of choice; 2 TBSP fresh basil, chiffonaded

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A creamy, spicy, and flavorful plant based gluten free pasta full of veggies and bold harissa flavor!

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Spicy? Check. Flavorful? Check. Healthy? Vegan? Gluten Free? Simple?! Check, check triple check! This bowl of noodley goodness is tasty, healthy, EASY, fast, and sure to delight your whole family! I took my traditional Vegan Mac + Cheese recipe and added some more VEGGIES and some HEAT for a flavorful dish you’re going to love. If you haven’t tried harissa before, it’s a bold, spicy, smoky pepper paste that adds an abundance of flavor and is perfectly mellowed when combined with cauliflower and cashews. Check out how I used it in the sauce recipe below, and definitely add this to your menu next week. One of the best parts about this veggie-packed recipe is it requires ZERO chopping! Also, did I mention dinner will be on the table in 20 MINUTES and you’ll be set with delicious leftovers?! You’re welcome!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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