Creamy Vegan Red Pepper Harissa Pasta
A creamy, spicy, and flavorful plant based gluten free pasta full of veggies and bold harissa flavor!
Servings 4 servings
Calories 521kcal
Equipment
- Saucepan
Ingredients
- 1½ cup cauliflower
- ½ yellow onion
- 3 garlic cloves
- ½ cup raw cashews
- 2 red bell peppers
- 1 carrot
- 2 tbsp harissa
- ½ cup water or unsweetened plant based milk
- ¼ cup nutritional yeast
- 2 tbsp tapioca, cornstarch or arrowroot powder
- 1 tbsp white miso paste
- 1 lemon juiced
- ½ tsp salt and pepper
- 2 tsp balsamic vinegar
- 14 oz 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.
Nutrition
Serving: 1serving | Calories: 521kcal | Carbohydrates: 96g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 634mg | Potassium: 558mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4524IU | Vitamin C: 113mg | Calcium: 45mg | Iron: 3mg
