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!
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 20 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.
Tried this recipe?Let us know how it was!

Creamy Vegan Cauliflower Cashew Alfredo

Fall is near and the cooler temps are rolling in which means we are all craving warm, cozy, and creamy food! Well, I have long been working towards the perfect creamy, garlicky, cheesy vegan pasta sauce and this recipe checks ALL of those boxes. When you think of creamy alfredo pasta you may instantly think of a heavy, rich, fat-filled cream sauce, but this sauce is the exact OPPOSITE. This dish is made with 100% plants and is a way healthier version of your classic dairy-filled alfredo. It is also gluten-free AND oil-free!

We have covered the basics: This pasta is delicious, vegan, and healthy, but guess what else? It is also incredibly SIMPLE. All you need is one pot and one blender. No chopping, no prep, and dinner is ready in under 30 minutes! Your family will be begging for more and I promise no one will know this dish is made from cauliflower. 😉

This recipe is wonderful to prep ahead of time and make a double batch – the sauce can be kept in the fridge or freezer and reheated right before serving for easy weeknight dinners that the whole family will love. Add this to your menu and as always let me know what you think in the comments! I always love to hear your feedback and how you liked the recipe.

Creamy Vegan Cauliflower Cashew Alfredo

This creamy pasta is a healthy veganized version of a classic alfredo sauce! Creamy, garlicky, and loaded with veggies – this sauce is to die for!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: gluten free vegan pasta, noodle bowl, vegan alfredo, vegan mac and cheese, vegan pasta
Servings: 4
Calories: 306kcal
Author: jackfruitfulkitchen

Equipment

  • High Speed Blender
  • Medium Saucepan

Ingredients

Instructions

  • Fill a medium saucepan half full with water and place on stove over high heat. Add cauliflower, cashews, garlic, and onion. Boil for 15 minutes until cauliflower is VERY soft – should crumble easily when pierced with a fork.
  • Drain water and transfer the cauliflower, cashews, garlic and onion to a high speed blender. Meanwhile, fill the same medium sauce pan with water and cook pasta according to package instructions while you finish making sauce.
  • Add the remaining ingredients to the blender and blend on high until super smooth and creamy. Add more water if needed. Season to taste.
  • Drain cooked pasta, reserving 1/2 C of pasta water and set aside. Wipe out saucepan.
  • Pour blended Alfredo sauce into same medium saucepan and heat over low heat until it begins to thicken and get slightly “stretchy” (like melted cheese), stirring frequently, and adding pasta water little by little if needed.
  • Add cooked pasta back into the pan with alfredo sauce and toss to coat, adding more pasta water and heating through to achieve desired creaminess. Toss in parsley and serve hot topped with fresh cracked black pepper, reserving a little extra parsley for a finishing garnish.

Notes

*Reserve any leftover sauce in an airtight container to be stored in the fridge for up to 5 days or in the freezer for up to 6 months. Reheat on stove and toss with cooked pasta right before serving.
*Miso Paste and Nutritional Yeast are what give this recipe its cheesy flavor! I have made it with just one or the other before, so feel free to do so, but the BEST flavor is achieved by using both.

Nutrition

Sodium: 369mg | Sugar: 4g | Fiber: 7g | Potassium: 677mg | Calories: 306kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 2g | Saturated Fat: 1g | Fat: 8g | Protein: 17g | Carbohydrates: 47g
Tried this recipe?Let us know how it was!