Creamy Harissa Pasta
, Serves 4
A creamy vegan linguine in a spicy harissa-tomato sauce with peas, spinach and pine nuts, brightened with lemon.
| 250 g linguine noodles | Cook pasta to 1 min short of al dente, reserve water, drain | Add pasta, cream, veg & pine nuts; heat through | Add lemon zest & juice, toss | |||
| 2 tsp olive oil | Sauté onion 4-5 min until golden | Add garlic, cook 1-2 min | Add paste, bouillon & spices, toast 1-2 min | Stir in reserved water | ||
| 1 medium onion, chopped | ||||||
| 3 garlic cloves, minced | ||||||
| 1 1/2 Tbsp tomato paste | ||||||
| 1 vegetable bouillon cube | ||||||
| 2 Tbsp harissa sauce | ||||||
| 1 Tbsp dried oregano | ||||||
| 1/2 tsp sweet paprika powder | ||||||
| 1/4 tsp salt | ||||||
| 120 ml pasta cooking water, reserved | ||||||
| 240 ml soy cooking cream | ||||||
| 130 g frozen green peas | ||||||
| 3 Tbsp nutritional yeast flakes | ||||||
| 3 Tbsp toasted pine nuts | ||||||
| 2 jarred roasted red peppers, chopped | ||||||
| 60 g spinach, chopped | ||||||
| 1/2 lemon, zest and juice |
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