Name: Capsicum Harissa Pasta Recipe
Prep time: 5 min
Cook time: 15 min
Yield: 2 servings
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

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!

Prep Time: 5 minutes

Cook Time: 15 minutes

Serving Size: 2 servings

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.