15-Minute Roasted Red Pepper Harissa Pasta (GF, Vegan & High Protein)
This Roasted Red Pepper Harissa Pasta recipe is the perfect quick & easy meal. It's plant-based, gluten-free & ready in just 15 minutes. It's also high in fiber and protein (with 35 grams of plant protein per serving.)
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Servings: 2 servings
Ingredients
- 8 ounces (225 g) Chickpea Pasta or other pasta of your choice (I used Banza's Chickpea Cavatappi Pasta)
For the Roasted Red Pepper Harissa Pasta Sauce
- 12 ounces (340 g) Fire Roasted Red Peppers in a jar (the ounces refer to the total weight of the peppers with the liquid in the jar, the net weight is only about 7-8 ounces/200-225 grams per jar)
- 2 tablespoons mild harissa paste feel free to opt for medium or spicy harissa to add more heat to this recipe
- 2 tablespoons tahini (tahini is white sesame paste, you can also use cashew butter or sunflower seed butter to keep it tree-nut free)
- 2 tablespoons lemon juice (1 small to medium lemon yields about 2 tablespoons)
- 1 teaspoon sriracha hot chili sauce or mote, to taste. (optional)
- ½ tablespoon maple syrup
- ¼ cup (60 ml) water see notes
- ¼ cup (4 tbsp) nutritional yeast
- 1 tablespoon tapioca flour or cornstarch
- 1 teaspoon garlic powder or freshly minced garlic (2-3 cloves per teaspoon of garlic powder)
- ½ teaspoon sea salt or to taste
- ¼ teaspoon cracked black pepper or to taste
To serve/garnish
- 1 tablespoon fresh parsley chopped, or to taste (optional)
- 1 pinch red pepper flakes or to taste (optional)
Equipment
Instructions
- Cook the pasta in lightly salted boiling water according to the package instructions (for chickpea pasta, this will take about 6 minutes.)
- While the pasta is cooking, add the sauce ingredients to a high speed blender and blend until smooth (about 10-30 seconds.)
- Next, transfer the sauce to a small saucepan and heat over medium-high heat until the sauce thickens and it starts bubbling. Mix well, then set aside.
- Once the pasta is cooked, strain it using a colander, then add it back to the pot and add the sauce. Mix until the sauce is well incorporated.
- Serve in bowls and top with fresh parsley and chili flakes (optional). Enjoy!
Notes
- This recipe makes two generous or 3-4 smaller portions.
- To make the sauce thinner, double the amount of water used. To make it thicker, use 1.5-2x the amount of tapioca flour.
Nutrition Per Serving
Nutrition Facts
15-Minute Roasted Red Pepper Harissa Pasta (GF, Vegan & High Protein)
Serving Size
1 bowl
Amount per Serving
Calories
569
% Daily Value*
Fat
16
g
25
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
3
g
Sodium
3293
mg
143
%
Potassium
546
mg
16
%
Carbohydrates
88
g
29
%
Fiber
21
g
88
%
Sugar
15
g
17
%
Protein
35
g
70
%
Vitamin A
1185
IU
24
%
Vitamin C
92
mg
112
%
Calcium
186
mg
19
%
Iron
14
mg
78
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!