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


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