The harissa and mushroom combo in this dreamy veggie pasta is such an unexpected delight! Twists of fusilli pasta are smothered in a vibrant harissa paste and loaded with fragrant green peppers & mushrooms fried in a Moroccan rub. Drizzled with cashew nut cream cheese & sprinkled with fresh coriander. Fragrant, slightly spicy & absolutely delicious!
Harissa Mushroom Pasta
Harissa Mushroom Pasta
with almonds & cashew nut cream cheese
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Almonds
- Bell Pepper
- Bell Peppers
- Cashew Nut Cream Cheese
- Fresh Coriander
- Fusilli Pasta
- Garlic Clove
- Garlic Cloves
- Mushrooms
- NOMU Moroccan Rub
- Onion
- Onions
- Pesto Princess Harissa Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
TWISTY PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
NUTS ABOUT Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STRIPS OF FLAVOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced Onion & pepper until lightly charred but still al dente, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MOREISH Mushrooms
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped Mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add the grated garlic, the charred Onion & pepper, and the NOMU rub. Remove from the pan, season, and cover.
SPECIAL SAUCE
Return the pot with the pasta to medium heat. Mix through the harissa paste. Loosen with the reserved pasta water until the desired consistency. Toss through the cooked veg, ½ the picked coriander, a sweetener, and seasoning.
DREAMY DISH
Plate up the harissa mushroom pasta. Drizzle over the Cashew Nut Cream Cheese and sprinkle over the toasted Almonds. Garnish with the remaining coriander. Enjoy, Chef!
Fusilli Pasta - 125g
Almonds - 10g
Onion - 1
Bell Pepper - 1
Mushrooms - 125g
Garlic Clove - 1
NOMU Moroccan Rub - 5ml
Pesto Princess Harissa Paste - 40ml
Fresh Coriander - 3g
Cashew Nut Cream Cheese - 30ml
TWISTY PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
NUTS ABOUT Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STRIPS OF FLAVOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced Onion & pepper until lightly charred but still al dente, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MOREISH Mushrooms
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped Mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add the grated garlic, the charred Onion & pepper, and the NOMU rub. Remove from the pan, season, and cover.
SPECIAL SAUCE
Return the pot with the pasta to medium heat. Mix through the harissa paste. Loosen with the reserved pasta water until the desired consistency. Toss through the cooked veg, ½ the picked coriander, a sweetener, and seasoning.
DREAMY DISH
Plate up the harissa mushroom pasta. Drizzle over the Cashew Nut Cream Cheese and sprinkle over the toasted Almonds. Garnish with the remaining coriander. Enjoy, Chef!
Fusilli Pasta - 250g
Almonds - 20g
Onion - 1
Bell Pepper - 1
Mushrooms - 250g
Garlic Clove - 1
NOMU Moroccan Rub - 10ml
Pesto Princess Harissa Paste - 80ml
Fresh Coriander - 5g
Cashew Nut Cream Cheese - 60ml
TWISTY PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
NUTS ABOUT Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STRIPS OF FLAVOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced Onion & pepper until lightly charred but still al dente, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
MOREISH Mushrooms
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped Mushrooms until golden, 6-7 minutes (shifting occasionally). In the final minute, add the grated garlic, the charred Onion & pepper, and the NOMU rub. Remove from the pan, season, and cover.
SPECIAL SAUCE
Return the pot with the pasta to medium heat. Mix through the harissa paste. Loosen with the reserved pasta water until the desired consistency. Toss through the cooked veg, ½ the picked coriander, a sweetener, and seasoning.
DREAMY DISH
Plate up the harissa mushroom pasta. Drizzle over the Cashew Nut Cream Cheese and sprinkle over the toasted Almonds. Garnish with the remaining coriander. Enjoy, Chef!
Fusilli Pasta - 375g
Almonds - 30g
Onions - 2
Bell Peppers - 2
Mushrooms - 375g
Garlic Cloves - 2
NOMU Moroccan Rub - 15ml
Pesto Princess Harissa Paste - 120ml
Fresh Coriander - 8g
Cashew Nut Cream Cheese - 90ml
TWISTY PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
NUTS ABOUT Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STRIPS OF FLAVOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced Onion & pepper until lightly charred but still al dente, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
MOREISH Mushrooms
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped Mushrooms until golden, 6-7 minutes (shifting occasionally). In the final minute, add the grated garlic, the charred Onion & pepper, and the NOMU rub. Remove from the pan, season, and cover.
SPECIAL SAUCE
Return the pot with the pasta to medium heat. Mix through the harissa paste. Loosen with the reserved pasta water until the desired consistency. Toss through the cooked veg, ½ the picked coriander, a sweetener, and seasoning.
DREAMY DISH
Plate up the harissa mushroom pasta. Drizzle over the Cashew Nut Cream Cheese and sprinkle over the toasted Almonds. Garnish with the remaining coriander. Enjoy, Chef!
Fusilli Pasta - 500g
Almonds - 40g
Onions - 2
Bell Peppers - 2
Mushrooms - 500g
Garlic Cloves - 2
NOMU Moroccan Rub - 20ml
Pesto Princess Harissa Paste - 160ml
Fresh Coriander - 10g
Cashew Nut Cream Cheese - 125ml
Frequently Asked Questions
What is the preparation time for Harissa Mushroom Pasta?
The preparation time for Harissa Mushroom Pasta with almonds & cashew nut cream cheese is between 15 and 35 minutes.
What is the total time required to make Harissa Mushroom Pasta with almonds & cashew nut cream cheese?
The total time required to make Harissa Mushroom Pasta with almonds & cashew nut cream cheese is between 30 and 50 minutes.
How many servings does Harissa Mushroom Pasta provide?
4 servings
What are the main ingredients in Harissa Mushroom Pasta?
Almonds, Bell Pepper, Bell Peppers, Cashew Nut Cream Cheese, Fresh Coriander, Fusilli Pasta, Garlic Clove, Garlic Cloves, Mushrooms, NOMU Moroccan Rub, Onion, Onions, Pesto Princess Harissa Paste
What is the nutritional information of Harissa Mushroom Pasta?
Calories: 864, Carbs: 128 grams, Fat: grams, Protein: 29.5 grams, Sugar: 19 grams, Salt: 873 grams
How do I prepare Harissa Mushroom Pasta?
NUTS ABOUT ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. SPECIAL SAUCE: Return the pot with the pasta to medium heat. Mix through the harissa paste. Loosen with the reserved pasta water until the desired consistency. Toss through the cooked veg, ½ the picked coriander, a sweetener, and seasoning. DREAMY DISH: Plate up the harissa mushroom pasta. Drizzle over the cashew nut cream cheese and sprinkle over the toasted almonds. Garnish with the remaining coriander. Enjoy, Chef! STRIPS OF FLAVOUR: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion & pepper until lightly charred but still al dente, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. MOREISH MUSHROOMS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add the grated garlic, the charred onion & pepper, and the NOMU rub. Remove from the pan, season, and cover. TWISTY PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Harissa Mushroom Pasta?
Almonds, Bell Pepper, Bell Peppers, Cashew Nut Cream Cheese, Fresh Coriander, Fusilli Pasta, Garlic Clove, Garlic Cloves, Mushrooms, NOMU Moroccan Rub, Onion, Onions, Pesto Princess Harissa Paste
How many calories does Harissa Mushroom Pasta have?
864 calories
How much fat content does Harissa Mushroom Pasta have?
grams
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