Morning made simple

The longer you allow the vegetables to cook, the creamier the sauce becomes. Harissa paste is a smoky chili-based condiment that hails from Tunisia; typically, available at Middle Eastern grocery stores, Trader Joe’s, Whole Foods, and Amazon. It’s worth the hunt!


  • 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


  • 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.
Vegan Capsicum Harissa Pasta