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Roasted Red Pepper Harissa Pasta



  • 2 red bell peppers, cut in half top to bottom & de-ribbed
  • 5 cloves garlic, peeled
  • 1 cup soaked cashews (soaked overnight or quick soak by low boiling for ~30 minutes)
  • 1/2 cup vegetable broth
  • 1/3 cup lemon juice (~12 lemons)
  • 1/4 cup nutritional yeast
  • 1 heaping tbsp harissa paste + more to taste
  • 1/2 tsp ground coriander
  • 1 tsp salt
  • black pepper, to taste
  • optional: crushed red pepper flakes & fresh cilantro to garnish


  1. Line a baking tray with parchment paper and preheat your oven to 400F.
  2. Coat your bell peppers in olive oil on all sides and lay cut side up. Roast in the oven for ~25-30 minutes or until bottoms have started to blacken. (add your peeled garlic cloves for last 10 minutes of baking – make sure to also coat them in olive oil).
  3. Start on your sauce – blend remaining ingredients (cashews through salt) in a high speed blender for 3-5 minutes on medium until smooth and there are no visible cashew pieces.
  4. Once bell peppers + garlic cloves have finished roasting, add to the sauce and blend again for an additional 1-2 minutes until smooth & creamy.
  5. Add additional salt & pepper to taste, along with extra harissa paste if you want a little spicier.
  6. Serve with your favorite pasta or veggie noodle. Garnish with chopped fresh cilantro and crushed red pepper before serving.



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