Description
This harissa pasta recipe is made with a creamy, North African pepper based sauce that comes together in 30 minutes. It’s a flavor packed weeknight meal that’s perfect for pairing with your favorite protein. Plus, you can easily adjust the spice level by adjusting the quantity of harissa used.
Ingredients
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- 1 tbsp olive oil
- 1 yellow onion, minced
- 3 garlic cloves, minced
- 1 cup harissa paste
- 1 cup heavy cream
- 1/4 cup fresh basil, roughly chopped + more for garnish
- 1/4 cup fresh parsley, roughly chopped + more for garnish
- salt & pepper to taste, plus additional salt for the pasta water
- 16 oz pasta
- Optional: 2 tbsp parmesan cheese
Instructions
- Sauté the alliums. Heat the oil in a saucepan over medium heat before adding the onion. Sauté until translucent before adding the garlic and cooking until fragrant.
- Heat the pasta water. While the alliums cook, salt 10 cups of water & bring to a boil in a stockpot.
- Add the harissa to the sauce. Add the harissa to the pan with the alliums, mixing to combine everything & bring to a simmer.
- Add the cream & herbs. Add the cream to the sauté pan and mix in to combine. Sprinkle in the basil and parsley. Season to taste with salt and pepper.
- Cook the pasta. Add the pasta to the pot of water and cook according to package instructions. Once the pasta is almost done, add ½ cup of the starchy pasta water to the harissa sauce and mix well.
- Finish the pasta. Add the pasta to the sauce in the pan and top with parmesan cheese (optional) & additional herbs. Serve & enjoy!
Notes
Easy Protein Tip: Add a cup of cooked chickpeas to the pan with the onions for an easy protein boost!
Plant Based Cream: Keep in mind you can use a plant based cream or coconut milk instead of the heavy cream to keep things vegan.