15-Minute Roasted Red Pepper Harissa Pasta

This Roasted Red Pepper Harissa Pasta recipe is the perfect quick & easy meal. It’s plant-based, gluten-free, super flavorful, ready in under 15 minutes, and packed with plant protein thanks to the chickpea pasta.

I love a good lazy meal and there’s nothing more perfect than a delicious, comforting pasta dish that comes together quickly while still being both tasty and nutritious.

Why You’ll Love This Roasted Red Pepper Harissa Pasta Recipe

• This roasted red pepper harissa pasta recipe comes together in under 15 minutes, making it an excellent choice for a cozy weeknight dinner that doesn’t require hours of prep work or cooking.
• Since it’s made with chickpea pasta, it is also gluten-free and high in protein and fiber.
• It’s customizable! You can adjust the heat of this recipe by increasing or decreasing the amount of sriracha, red pepper flakes, and harissa you’re using. Additionally, the type of harissa you opt for (mild, medium, or spicy) will also impact the heat.
• It’s a great recipe to meal prep! Make a bigger batch and store it in airtight containers in the fridge for a few days (or in the freezer to keep it for longer.)

Ingredient Notes & Substitutions

The following is an overview of the ingredients you’ll need to make this roasted red pepper harissa pasta recipe, as well as recommended substitutions. For the exact measurements, be sure to refer to the recipe card below.

• Pasta: I used chickpea pasta to make this roasted red pepper harissa pasta recipe both gluten-free and high protein, but you can use any pasta pf your choice!

• Fire-roasted red peppers: I used a jar of fire-roasted red peppers to make this roasted red pepper harissa pasta recipe more practical and reduce the cook time. If you prefer, you can also roast your own red bell peppers. (To do so, preheat your oven to 425-450ºF (220-230ºC), then line a baking tray with parchment paper. Next, slice your red pepper into halves or quarters and remove the stems and seeds. Place the peppers on the baking try (optionally add a little olive oil or avocado oil) and roast for 30-45 minutes, until they start to char.)
• Harissa: harissa is a roasted red pepper and chili paste you can find at most health food stores and supermarkets. I used mild harissa, but you can also use medium or spicy varieties.

🌶️ What is Harissa? Harissa is a North African pepper paste made from roasted peppers, dried red chili peppers, and spices like cumin and coriander. You can make your own or buy it pre-made.

• Additional ingredients for the roasted red pepper harissa pasta sauce: nutritional yeast, spices (salt, pepper, garlic powder), tapioca flour (cornstarch works too), water, maple syrup, lemon juice, sriracha hot sauce, and tahini (you can also use cashew butter (not tree-nut free) or sunflower seed butter (tree-nut free)).

Which Type of Pasta is Best?

If you want to keep it gluten-free and higher in protein, I’d recommend a pasta variety made from legumes such as beans or lentils. My personal favorite is Banza’s chickpea pasta because it’s the legume pasta variety that resembles regular pasta the most in terms of looks and texture. In terms of taste, you’ll definitely notice a difference from traditional semolina-based pasta, but with the right sauce (such as the roasted pepper harissa sauce from this recipe), it’ll come close!

If you can’t find this specific variety or brand near you, any other kind of legume pasta will work as well! Another great gluten-free pasta option is Jovial’s brown rice pasta. You can, of course, also make this with any traditional pasta of your choice (Rummo’s Mafaldine, which I used to make my avocado pesto pasta, is one of my favorites!)

How to Make This Recipe (Step by Step)

The following is a step-by-step overview of how to make this recipe. For a recap, be sure to check out the recipe card below.

Step One: Cook The Pasta

Start by boiling lightly salted water in a medium to large pot (you can start making the sauce while you’re waiting for the water to boil.)

Once the water is boiling, add your dry pasta and set a timer for the time indicated on the package (for chickpea pasta, it’s usually around 6 minutes.)

Step Two: Make The Roasted Red Pepper Harissa Pasta Sauce

Add all sauce ingredients to a high speed blender and blend until you get a smooth consistency.

Once smooth, transfer the sauce to a saucepan using a spatula to scrape the sides of the blender.

Heat the red pepper harissa pasta sauce over medium to medium-high heat until it thickens and starts forming bubbles. This will take about 2-3 minutes.

Use a spatula or whisk to give the sauce a good mix, then set aside until your pasta is ready.

Step Three: Bring it All Together

Once the pasta is cooked, turn off the heat, strain it using a colander, then return it to the pot and mix in the sauce.

Either serve right away or let the roasted red pepper harissa pasta cool, then transfer to an airtight container and store in the fridge for later.

Step Four: Serve & Enjoy!

To serve, transfer the pasta to ceramic bowls and optionally top with crushed red pepper flakes and fresh chopped parsley (or any other fresh herb such as cilantro or chives.)

Last but not least, enjoy your meal!

Recipe Tips & Frequently Asked Questions

Any additional questions? Be sure to read the full blog post above and/or leave a comment below and I’ll get back to you asap!

Roasted Red Pepper Harissa Pasta – Recipe Card

Use this card to save and/or print this recipe. For additional step by step photo instructions, ingredient notes, and recipe tips, be sure to read the full blog post above.