Pasta with Harissa Roasted Cauliflower, Tomatoes, Carrots and Capers
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This vegetarian main sacrifices nothing in flavor to cut meat from the meal, utilizing the complex spiciness for Harissa paste.
Ingredients
Units
Scale
- 1/2 lb (225 g) dried penne pasta (or any other pasta)
- 2 tbsp (30 ml) harissa paste
- 1/2 cup (120 ml) olive oil
- 1/2 tsp black pepper powder
- salt - to taste
- 1-2 tbsp (15-30 ml) of pickled capers, drained
- 1 cup (240 ml) cut cauliflower
- 2 red bell peppers, deseeded and cut into strips
- 2 tomatoes, chopped
- 1 carrot, peeled, cut into thin strips
- chopped coriander leaves
Instructions
- In a small bowl, whisk together harissa paste, 1/4 cup of olive oil, salt and black pepper powder. Keep aside.
- Preheat oven to 180 C or 400 F. On a baking sheet, spread cauliflower florets, bell peppers, carrot strips, chopped tomatoes and corainder leaves. Top with the harissa dressing and toss so that the veggies are evenly coated. Bake for about 25 to 30 mins until they lightly crispy.
- Cook pasta in lots of salted boiling water as per package instructions or until al dente.
- Heat few tbsp of olive oil in pan and toss together roasted veggies, capers with penne. Adjust seasoning with salt and pepper. If you want to increase the heat, optionally add little harissa to pasta. Cook for 4 to 5 mins. Serve and garnish with fresh herbs and cheese (if you wish to).
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Pasta
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 510
If You Liked This Recipe, You’ll Love These
- Jamie Oliver’s Penne Arrabiata
- General Tso’s Cauliflower
- Eggplant and Cauliflower Curry with Tofu
- Chicken Meatballs and Spaghetti with Tomato Sauce
Frequently Asked Questions
What is harissa paste and how spicy is this dish?
Harissa is a North African chili pepper paste used here in two ways: 2 tbsp are whisked with ¼ cup of olive oil to coat the vegetables before roasting, and more can be added optionally to the finished pasta if you want more heat. The spice level is adjustable — start with the base amount and add more at the end to taste.
How do I know when the roasted vegetables are done?
Roast the harissa-coated cauliflower, bell peppers, carrots, and tomatoes at 400°F (180°C) for 25–30 minutes until they are lightly crispy. A little char on the edges is expected and adds flavor — that caramelization is what the recipe is going for.
I made this tonight and it was so delicious. First time cooking with harissa! I love spicy with flavor. The cauliflower was so meaty and really sucked up the spices. Great recipe!