Vegan Creamy Harissa Red Pepper Pasta
Ingredients
- 1.5 C cauliflower florets
- 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
- 1/4 C nutritional yeast
- 2 TBSP tapioca flour (optional but enhances creamy texture)
- 1 TBSP miso paste
- 1 lemon, juiced
- 1/2 tsp salt and pepper
- 2 tsp balsamic vinegar
- 4 servings pasta of choice
- handful of basil, chopped
Preparation
Add cauliflower, onion, garlic, cashews, red peppers, and carrot to a pot of boiling water and boil for 15-18 minutes until very tender.
Halfway through the vegetables boiling, begin cooking the pasta.
Drain the vegetables and cashews, then add to a blender with water and the remaining ingredients except pasta and basil and blend for 1-2 minutes until super smooth and creamy.
Drain the pasta and return it to the pan, then pour the sauce over and toss to coat before serving hot with fresh cracked pepper and a sprinkle of fresh basil.
Tips
Harissa is a bold, spicy, smoky pepper paste that adds flavor and is mellowed when combined with cauliflower and cashews.
The entire dish can be prepared in under 20 minutes.
