Capsicum Harissa Pasta

Ingredients

• 1 cup cooked Fusilli pasta
• 1 onion, sliced
• 2 red peppers, sliced with seeds and ribs removed
• 3 tablespoons olive oil
• ½ teaspoon sea salt
• 3 tablespoons fresh harissa paste
• 1 cup of Forager Project Cashewmilk Yogurt Unsweetened Plain
• 1 handful of basil, torn
• Salt and pepper to taste

Prep

Preheat the oven to 425° F. Start by cooking the Fusilli according to package directions. Strain, reserving approximately 1 cup of the pasta cooking water and set aside.

Toss the onion and red pepper with olive oil and sea salt; spread onto a parchment lined sheet-pan, and roast until beginning to caramelize, 10-12 minutes.

In a large sauté pan, add the cooked pasta, roasted vegetables, harissa paste, 1/3 cup of the reserved starchy pasta cooking water, and the Cashewmilk Yogurt. Stir well to combine and bring to a simmer to heat through, adding additional pasta water until the desired consistency is achieved.

Season to taste with salt and pepper and toss in the basil leaves. Serve immediately.

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