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Creamy Vegan Harissa Pasta
5 from 48 votes

Creamy Vegan Harissa Pasta

Creamy Vegan Harissa Pasta features spaghetti cooked directly in a spiced, tomato-based sauce infused with harissa paste, sautéed mushrooms, garlic, and bell pepper. The sauce is enriched with cashew or tofu cream and vegan parmesan for a rich, dairy-free finish. Nutritional yeast adds a subtle cheesy note while dried herbs deepen flavor. The dish blends spicy, savory, and creamy elements into comforting pasta with a slightly spicy and earthy profile.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 3
Calories: 334 kcal
Course: Main Course, Dinner
Cuisine: Fusion

Ingredients

  • 2 teaspoons neutral cooking oil generic cooking oil
  • 4 cloves garlic minced
  • 1/2 cup onion chopped
  • 4 ounces mushroom thinly sliced
  • 3 tablespoons harissa paste
  • 1 teaspoon oregano dried
  • 1 teaspoon parsley dried
  • 2 tablespoons nutritional yeast
  • 1/2 red bell pepper sliced
  • 2.5 cups water or stock
  • 6 ounces spaghetti or other pasta of choice
  • 1/2 teaspoon salt or more
To add later:
  • 1/2 cup cashew cream 1/3 cup of cashews blended with 1/2 cup of water OR 1/2 cup silken tofu blended with 2 tbsp water, or tofu cream
  • 3 tablespoons vegan parmesan cheese
For garnish:
  • parsley chopped
  • vegan parmesan chopped

Instructions

    Cup of Yum
  1. Heat a large skillet over medium heat and add the oil. Once the oil is hot add the garlic, onion, and a good pinch of salt. Cook until the onion is translucent.
  2. Then mix in the mushrooms and harissa paste and cook until the mushrooms are just about cooked. You can reserve some of the mushrooms for garnish at this point or continue with the next step.
  3. Mix in all of the herbs and nutritional yeast. Then add in the bell pepper, water or stock and salt.
  4. Let the liquid get boiling hot, then add the spaghetti and press it into the liquid. Cover with the lid and continue to cook for about 11 to 16 minutes, depending on your stove and the skillet and the spaghetti. Check after 10 minutes and stir really well so that noodles don't stick to each other. If you need more water, you can add some hot water at this point.
  5. When the spaghetti is cooked to preference, add in the nondairy cream along with the vegan parmesan. Once the sauce is boiling, switch off the heat.
  6. Taste carefully and adjust salt and flavor, then serve it in bowls topped with some more vegan parmesan and a sprinkle of fresh parsley. If you have reserved some of the mushrooms, add those now, as well.

Notes

  • For nut-free version, use tofu cream and ensure vegan parmesan is nut-free.
  • For soy-free version, use cashew cream and confirm vegan parmesan is soy-free.
  • Gluten-free pasta can be substituted if needed.
  • Adding toasted pine nuts, crispy tofu, or chickpeas can increase protein content.
  • Harissa paste can be substituted with a homemade blend of spices and tomato paste with roasted bell pepper.

Nutrition Information

Calories 334kcal (17%) Carbohydrates 55g (18%) Protein 14g (28%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 488mg (20%) Potassium 543mg (12%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 925IU (19%) Vitamin C 41mg (46%) Calcium 64mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 334

% Daily Value*

Calories 334kcal 17%
Carbohydrates 55g 18%
Protein 14g 28%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 488mg 20%
Potassium 543mg 12%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 925IU 19%
Vitamin C 41mg 46%
Calcium 64mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.