Creamy Vegan Red Pepper Harissa Pasta

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!

Creamy Vegan Red Pepper Harissa Pasta

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

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Prep Time: 5 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 20 minutes minutes

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: gluten free vegan pasta, vegan dinner, vegan mac and cheese, vegan pasta

Servings: 2

Author: jackfruitfulkitchen

Equipment

• Saucepan
• Blender

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

Instructions

• Add cauliflower, onion, garlic, cashews, red peppers, and carrot to a pot of boiling water. Boil for 15-18 minutes until VERY tender. Cauliflower and carrot should be extremely soft.
• Halfway through boiling veggies, begin cooking pasta. When pasta is aldente drain and set aside, reserving 1/2 C of pasta water.
• Drain veggies/cashews and add to a blender with water and remaining ingredients except pasta and basil. Blend for 1-2 minutes until super smooth and creamy. Pour sauce into saucepan and cook over low heat to thicken and achieve a stretchier texture. Add pasta water as needed.
• Add cooked pasta to saucepan and toss to coat and heat through. Serve hot with fresh cracked pepper and a sprinkle of fresh basil.

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