
Creamy Harissa pasta 2 people Prep: 10 minutes Cook: 20 minutes Dairy Free Vegan Vegetarian The creamiest, tastiest, simplest pasta you’ll ever eat! Made with Organic Almond Original Organic Tamari Gluten Free Soy Sauce Organic Maple Syrup Canadian Ingredients 1 brown onion, diced 2 garlic cloves, crushed 1 red capsicum, diced 1 tbsp harissa paste 1 tbsp nutritional yeast 1 tbsp Pureharvest Organic Tamari 1/2 cup Pureharvest Organic Almond 1/3 cup cashews 2 tbsp sunflower seeds 1/2 tsp Pureharvest Organic Maple Syrup 1/2 cup sun-dried tomatoes 1 tbsp apple cider vinegar 200 g dried spagetti chilli flakes to garnish Instructions Cook pasta to packet instructions, save 1/2 cup pasta cooking water. Place the cashews and sunflower seeds in a small bowl with boiling water to soak for about 5 minutes. Heat a drizzle of olive oil in a saucepan over medium heat. Add the onion, garlic and capsicum and season with a pinch of salt. Sauté, stirring occasionally, for about 4 minutes until softened. Add the onion, garlic, capsicum mixture to a high-speed blender along with the sun-dried tomatoes, harissa paste, nutritional yeast, tamari, almond milk, vinegar, maple syrup, and the soaked cashews and sunflower seeds. Blend until smooth and creamy. Season with salt to taste. Add the sauce back into the pan you cooked the onions in, add in pasta water and pasta and stir until combined and glossy, cook together for a minute or so. Serve with fresh dill/parsley/basil, several grinds of black pepper, and chilli flakes. Share this recipe Print recipe

Creamy Harissa pasta

2 people
Prep: 10 minutes
Cook: 20 minutes

The creamiest, tastiest, simplest pasta you’ll ever eat!

Made with: Organic Almond

Original

Organic Tamari

Gluten Free Soy Sauce

Organic Maple Syrup

Canadian

Ingredients

1 brown onion, diced
2 garlic cloves, crushed
1 red capsicum, diced
1 tbsp harissa paste
1 tbsp nutritional yeast
1 tbsp Pureharvest Organic Tamari
1/2 cup Pureharvest Organic Almond
1/3 cup cashews
2 tbsp sunflower seeds
1/2 tsp Pureharvest Organic Maple Syrup
1/2 cup sun-dried tomatoes
1 tbsp apple cider vinegar
200 g dried spagetti
chilli flakes to garnish

Instructions

Cook pasta to packet instructions, save 1/2 cup pasta cooking water.
Place the cashews and sunflower seeds in a small bowl with boiling water to soak for about 5 minutes.
Heat a drizzle of olive oil in a saucepan over medium heat. Add the onion, garlic and capsicum and season with a pinch of salt. Sauté, stirring occasionally, for about 4 minutes until softened.
Add the onion, garlic, capsicum mixture to a high-speed blender along with the sun-dried tomatoes, harissa paste, nutritional yeast, tamari, almond milk, vinegar, maple syrup, and the soaked cashews and sunflower seeds. Blend until smooth and creamy. Season with salt to taste.
Add the sauce back into the pan you cooked the onions in, add in pasta water and pasta and stir until combined and glossy, cook together for a minute or so.
Serve with fresh dill/parsley/basil, several grinds of black pepper, and chilli flakes.