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Creamy harissa pasta is the weeknight dinner I turn to when I want heat and comfort fast. The sauce is velvety from blended cashews and roasted red pepper, with the fiery kick of harissa paste shining through. Topped off with crunchy pistachios and sweet sun-dried tomatoes, it tastes strikingly luxurious but barely takes more than half an hour from start to finish.
Every time I make this, my kitchen fills with a smoky aroma and someone always wanders in asking what smells so good. When I first made this for my husband and my in-laws, everyone wanted seconds I knew it had to become a family regular.
Ingredients
- Cashews: Lend creaminess and a subtle nutty flavor; soak raw unsalted cashews for the best texture
- Red bell pepper: Adds sweetness and a gentle smoky taste; roast fresh or use good quality jarred peppers
- Spaghetti pasta: Captures the sauce beautifully; try to select high protein or whole wheat for extra nutrition
- Onion: Provides a sweet base; use yellow or shallots for a mellow taste
- Garlic: Gives depth and aroma; always choose firm fresh cloves
- Harissa paste: Brings heat and complexity; look for a paste with a short ingredient list; bright red color signals freshness
- Lemon juice: Offers brightness that balances the richness; squeeze fresh lemons for best results
- Vegetable stock or water: Creates body and melds flavors; use unsalted stock to control seasoning
- Pistachios: Add texture and a pop of color; buy shelled unsalted for easy prep
- Sun-dried tomatoes: Supply tang and sweet contrast; pick oil-packed for softness and rich taste
- Fresh oregano: Enhances herbal finish; aim for vibrant green sprigs
Step-by-Step Instructions
- Soak the Cashews:
- Soak raw cashews in hot water for at least twenty minutes while you prepare the other ingredients This softens them and makes the sauce perfectly smooth
- Roast the Red Bell Pepper:
- Preheat your oven and place a whole red bell pepper on a baking dish Prick the skin a few times with a knife to prevent bursting Bake for about thirty minutes until the skin is heavily charred on most sides Remove from oven and let cool The charring will amplify both sweetness and smokiness
- Cook the Pasta:
- While the pepper roasts bring a large pot of salted water to a boil Add spaghetti and cook until just al dente according to the package instructions Before draining the pasta reserve a cup of pasta water This starchy liquid can loosen and enrich the sauce Drain the pasta and toss with a drizzle of olive oil to prevent sticking
- Sauté the Aromatics:
- Chop onion and garlic finely Heat a splash of olive oil in a skillet over medium heat Add the onion and cook slowly until soft and beginning to turn golden Stir in the garlic and continue cooking until the fragrance blooms Turn off heat This step brings out maximum sweetness and flavor
- Blend the Sauce:
- Drain and rinse the soaked cashews Discard the pepper skin and seeds Add to a high-speed blender the cashews roasted red pepper sautéed onion and garlic harissa paste lemon juice and vegetable stock or water Blend everything on high until completely creamy and smooth Taste and adjust salt or lemon juice as needed
- Combine Pasta and Sauce:
- Pour the sauce into a large saucepan Add the cooked pasta and toss to coat over low heat If the sauce is too thick stir in reserved pasta water a splash at a time until glossy and silky
- Finish and Serve:
- Right before serving scatter over crushed pistachios finely chopped sun-dried tomatoes and fresh oregano Toss very gently or leave on top for crunch Serve piping hot for best flavor
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I am especially fond of the roasted red bell pepper It rounds out the spicy notes and reminds me of pasta dinners with friends after late summer barbecues We would always sneak that sweet pepper flavor into almost anything
Storage Tips
Leftover harissa pasta keeps well in an airtight container in the fridge for up to three days To reheat add a splash of water before microwaving or gently rewarming on the stove This keeps the sauce smooth and prevents sticking
Ingredient Substitutions
If you cannot find harissa paste try another chili paste like sambal oelek or even a splash of sriracha For the cashews you can use vegan cream or unsweetened coconut cream Pasta swaps work well too gluten free noodles chickpea pasta or short shapes all welcome
Serving Suggestions
This pasta makes a fantastic main dish but you can serve it alongside a crisp green salad or roasted vegetables For added protein toss through some white beans or roasted chickpeas The toppings are flexible as well pine nuts or lemon zest bring another dimension
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Cultural and Historical Context
Harissa is a North African chili paste with roots in Tunisian Middle Eastern and Moroccan cuisine Traditionally made from hot peppers garlic spices and olive oil harissa is beloved for its ability to breathe fire and depth into simple ingredients I love how it transforms into a creamy pasta sauce bridging culinary traditions from both the Mediterranean and my own table
Frequently Asked Questions About Recipes
- → Can I use a different type of pasta?
Yes, any pasta shape pairs well with this dish. Try fusilli, penne, or even gluten-free options like lentil or chickpea pasta for a twist.
- → How spicy is harissa paste?
Harissa is a chili paste with a moderate to high heat level, depending on the brand. Taste before adding and adjust the amount to suit your preference.
- → What can I substitute for cashews in the sauce?
Vegan creams such as soy or coconut cream are great alternatives. For a non-vegan option, use heavy cream for a rich texture.
- → Can I make the sauce ahead of time?
Yes, the sauce keeps well in the fridge for up to 3 days. Gently reheat and add some pasta water to restore creaminess before serving.
- → Are there alternative toppings I can use?
Pine nuts, chopped parsley, basil, preserved lemons, or red pepper flakes also enhance flavor and texture in this dish.
- → Where can I find harissa paste?
Harissa is often available in Middle Eastern, large supermarkets, or online. You can also try making your own at home for a personalized taste.