Creamy Harissa Pasta
Servings
4
servingsPrep time
20
minutesCooking time
35
minutesIngredients
2 med Red Capsicum
1 tsp Extra Virgin Olive Oil
1 Fresh Chili
1 Tbsp Minced Garlic
2 Tbsp Tomato Paste
½ Tbsp Ground Coriander
½ Tbsp Ground Cumin
1 tsp Smoked Paprika
½ tsp Cayenne Pepper
2 Tbsp Lemon Juice
1 Tbsp Extra Virgin Olive Oil
1 cup Soya Cream Single
3 cup Protein Pasta Spirals
¼ cup Pine Nuts
2 cup Baby Spinach
1 cup Frozen Peas
1 med Lemon
Directions
- For the roast capsicum preheat the oven to 220°C.
- Slice the capsicum into even sized pieces and place on an oven tray lined with baking paper. Brush with the first measure of olive oil.
- Roast for 25-30 minutes until lightly charred.
- Add the roast capsicum, chilli, garlic, tomato paste, coriander, cumin, paprika, cayenne pepper, lemon juice and the second measure of olive oil to a blender. Blend on high speed until it forms a relatively smooth consistency.
- Cook the pasta as per packet instructions until al dente.
- Once cooked, drain the pasta and return to the pot (or a larger pot if needed) on low-medium heat and pour over the harissa sauce. Mix to coat the pasta.
- Add the soya cream and stir to combine before adding the frozen peas and baby spinach. If you find the pasta is drying out, add a little water to ensure the consistency is nice and creamy. Keep on the heat until the spinach has wilted and then peas are defrosted, then tun off the heat and season generously with salt and pepper.
- Meanwhile, toast the pine nuts in a seperate pan on medium-high heat until golden. Keep a close eye on these as they will burn quickly if you're nor careful.
- Serve the pasta with the pine nuts on top and a wedge of lemon on the side. Enjoy!
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