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(Gluten free) Harissa pasta

raw pasta

This month's recipe is suitable for everyone. Are you gluten intolerant? Try this recipe with our gluten free Tortiglioni pasta. It's organic, delicious and high in protein!

Ingredients: (for 4 portions):

  • 4 garlic cloves
  • 80g. to 100g. of Tortiglioni or any pasta of your choice
  • 2 onions
  • 1 jar of grilled bell peppers
  • Harissa paste. Start with 3 tablespoons and add more for the heat
  • 1 can of coconut milk
  • 2,5 dl homemade cashew milk (or 1 more can coconut milk)
  • 4 tbsp nutritional yeast
  • Few handfuls leafy greens like spinach, Swiss chard or kale


Prepare Ingredients:

    • Chop the onions into small cubes and mince the garlic.
    • Drain and chop the grilled bell peppers into small cubes.
harissa pasta

Cook Base:

    • Heat some olive oil in a large saucepan over medium heat.
    • Add the chopped onions and cook until golden brown.
    • Add the minced garlic and chopped bell peppers, cooking for a few more minutes until they get some color.

Build the Sauce:

    • Add the harissa paste, nutritional yeast, grated lemon zest, Italian herbs, paprika powder, black pepper, and salt to the saucepan. Mix well.
    • Pour in the coconut milk and cashew milk, mixing thoroughly. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.

Cook the Pasta:

    • Meanwhile, boil the pasta according to the package instructions.

Finish the Sauce:

    • Add the leafy greens and frozen peas to the sauce, stirring until the greens are wilted and the peas are heated through.
    • Finish with a squeeze of lemon juice, then taste and adjust seasoning with more harissa paste and salt if needed.

Combine and Serve:

    • Mix the cooked pasta with the sauce until well coated.
    • Serve immediately, topped with vegan parmesan.

Enjoy your flavourful and nutritious (gluten free) Harissa Pasta!

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