• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
simply ceecee
  • home
  • recipes
  • About
    • Contact
  • Subscribe
  • START HERE!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • RECIPES
  • START HERE!
  • ABOUT
  • SUBSCRIBE
    • Email
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Sauces | Dressings

    Roasted Red Pepper Harissa Pasta

    Published: Feb 6, 2019 · Modified: Mar 13, 2022 · by Tracy Halasz · 2 Comments

    Jump to Recipe - Print Recipe

    Roasted Red Pepper Harissa sauce is quick, rich, bursting with flavour and a little kick of spice in a tangle of pasta.
    It's a perfect vegan weeknight meal that's extra delicious leftover the next day.

    A bowlful of roasted red pepper harissa sauce on spaghetti pasta with a cashew cream drizzle and chopped parsley.

    If you love my Best Romesco Sauce, you'll go crazy for this Roasted Red Pepper Harissa Pasta dish. It's everything that rich, decadent Spanish Romesco brings to the table with an added richness from sun-dried tomatoes and a nice kick of spicy heat from the Harissa.

    This tasty and versatile sauce is sure to elevate your next pasta, pizza, tacos, baked potatoes, fries or any roasted veggies and rice bowl. No matter what you eat it with, this sauce takes it over the top.

    It comes together quickly and this sauce packs a lot of punch!  Serve it on hot pasta with crusty bread and a green salad for an effortless, week night meal. Enjoy!

    x Tracy

    Did you make this recipe? I'd love to see it!
    Please leave a star rating and comment at the bottom of the page.
    Thank you so much for sharing! Tag me on Instagram 
    For more Vegan Recipes: Sign up for my email NEWSLETTER!

    Bowlful of spaghetti with vegan roasted red pepper harissa sauce topped with a drizzle of cashew cream.

    Roasted Red Pepper Harissa Pasta (easy + vegan)

    This roasted red pepper and tomato, harissa sauce is bursting with fresh, spicy flavor. Serve it on long pasta with a swirl of cashew cream and some garlic toast and you've got a delicious and easy vegan weeknight dinner idea.
    Author : Tracy Halasz
    Servings:4 servings

    Rate this recipe!

    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins

    INGREDIENTS

    • 1-2 red peppers, roasted
    • ½ cup cherry tomatoes, roasted
    • ½ cup almonds, raw
    • 2-3 cloves garlic
    • ¼ cup sun-dried tomatoes (in oil)
    • 2-4 tsp harissa spice (to taste)
    • 2 tbsp sherry vinegar
    • 1-2 tsp smoked paprika (to taste)
    • ½ cup parsley, chopped (divided)
    • ½ cup garlicky cashew cream recipe*

    INSTRUCTIONS
     

    • Pre-heat oven to 425 F.
      Prepare an oven-proof pan for red peppers and tomatoes.
      Optional but delicious is a drizzle of garlicky cashew cream. Recipe here.
    • ROASTING VEGGIES
      Cut red peppers in half - remove insides. Place face down on prepared baking dish. Place whole cherry tomatoes or halved cocktail tomatoes on the baking dish, and put in the oven until the red peppers are blackened (about 15-20 minutes).
    • Put blacked hot red peppers into a bag and let the cool. Remove the skins and set aside.
    • Add some salt and pepper to the roasted tomatoes.
    • Combine all ingredients (use only ¼ cup parsley) in the bowl of a food processor and pulse until desired consistency is reached. Taste and adjust seasoning.
    • Express Version: Use canned tomatoes instead of roasted, and jarred roasted red peppers instead of roasting your own - this will change the flavour somewhat.
    • While the peppers are cooking, prepare your favourite pasta as per package instructions.
    • Toss the hot pasta with the red pepper harissa sauce. Add a drizzle of cashew cream (if using), sprinkle with fresh, chopped parsley, and dig in!

    NOTES

    Make the cashew cream while the peppers and tomatoes are cooking. It take only 5 minutes.
    Taste and adjust the seasoning as you go.

    This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.

    Tried this recipe? Tag me!Mention @ceeceecooks or tag #ceeceecooks

    More Vegan Sauces Drizzles and Dips

    • Tray of roasted Brussels sprouts.
      Crispy Brussels Sprouts (2 ways)
    • Vegan caesar dressing in a jar with a spoon for serving.
      Really Good Vegan Caesar Dressing
    • Jar of ranch dressing with a spoon surrounded by radishes, avocado tomatoes and lettuce greens.
      Easy Vegan Ranch Dressing (gf)
    • Chipotle sauce in a glass jar with a spoonful being lifted out.
      Creamy Chipotle Sauce (vegan)
    14 shares

    Reader Interactions

    Comments

    1. Connie Beury

      May 02, 2019 at 10:22 am

      I interested in your sauces. Do you have anything milder than habanero?
      Thanks

      Reply
      • simplyceecee

        May 08, 2019 at 7:58 am

        Hi, Connie, I did not make my harissa spice blend from scratch so controlled the heat by adding less of the spice. You could make your own blend and then use whichever 'heat' you prefer. Enjoy!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Picture of Ceecee Cooks.

    Hi, I’m Tracy, welcome! I’ve been creating and cooking vegetarian/vegan food for decades, and love helping others on their journey to eat more plants. Here you’ll find super flavorful vegan recipes you and your family will love – vegan or not!

    More about me →

    Subscribe
    Sign up with your email address to receive new vegan recipes!
    Thank you for subscribing!

    Top Posts

    • Plate of saucy orange tofu served on a bed of rice with a sprinkle of green onions and sesame seeds.
      Crispy Orange Tofu (vegan + gf)
    • Freshly pan fried crispy tofu draining on a paper towel.
      Crispy Pan Fried Tofu
    • Freshly baked rustic bread surrounded by baking paper in a Dutch oven.
      Simplest No-Knead Overnight Bread
    • Thai Crunch Salad with Spicy Peanut Dressing
    • Vegetarian shawarma made with soy curls and chickpeas piled high with chickpeas and veggies in a wrap.
      Succulent Vegan Shawarma
    • Bowl filled with lentil bolognese toss in pasta.
      Easy Lentil Bolognese (vegan + gf)

    Big Pan Meals (chili, soup)

    • Vegetarian Lentil Bolognese simmering in a Dutch oven on the stove.
      20 Popular Vegan Recipes for Fall & Winter
    • Stone ground cornbread in a cast iron pan topped with jalapenos and whipped butter.
      Ultimate Vegan Cornbread Recipe
    • Twisted garlic butter breadsticks with fresh Italian herbs.
      Easy Homemade Breadsticks (vegan)
    • Bowlful of crunchy croutons spilling over onto white countertop.
      Crispy Air Fryer Croutons (easy!)
    • Bowl of tomato soup topped with croutons and fresh basil.
      Ultimate Vegan Tomato Soup (easy + gf)
    • Ramekins filled with Shepherd's pie topped a piped edge of mashed potatoes.
      Easy Vegan Shepherd's Pie

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for our Sunday morning Newsletter!

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Simply CeeCee

    14 shares