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

Roasted Red Pepper Harissa Pasta (easy + vegan)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Tracy Halasz

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.