This impromptu pasta meal was inspired by my homegrown leafy greens and a newly purchased jar of this Culley’s harissa paste from my fave foodie haven, Moore Wilson’s, on a recent trip to Wellington.
What is harissa paste?
Generally harissa paste will consist of charred capsicums, lemon juice, garlic, olive oil, caraway seeds, cumin, smoked paprika, coriander, chilli, salt and black pepper. It is used in North African and Middle Eastern cooking.
Harissa is perfect with vegetables; and delicious in chickpea and couscous salads.
It is just so damn flavoursome, and peps your meal up with a moderate amount of heat.
I used one teaspoon just to be sure my kids would eat their dinner (I still had to spoon-feed both of them, ha!). But if you are an avid chilli fan then go for it, try 2 teaspoons and go from there.
Ingredients:
10 large leaves of spinach or silver beet (or both)
A handful of parsley
6 button mushrooms
1/4 of a large red onion
2 cloves of garlic
1 tsp of harissa paste (or 2+ if you don’t mind the heat)
3 tbsp coconut aminos
1/4 can coconut cream
Juice of half a lemon
Salt and pepper to taste
1 packet pasta of choice cooked to instructions on pack.
We love San Remo red lentil, chickpea or brown rice pasta.
Method:
Boil water for pasta and cook as per instructions. I rinse the pasta in cold water briefly once cooked as it’s sometimes a bit gluggy in texture.
Finely chop leafy greens (up to you if you include the stalk), parsley, mushrooms, onion, and garlic.
Add vegetables to a fry pan with a splash of water and crank the heat up high.
Add coconut aminos and allow to cook for approx 5 mins, stirring to prevent sticking, you can add a little more water but you don’t want to stew the vege.
Turn heat to low, add the harissa paste, coconut cream, lemon juice and seasoning; stir through to combine.
Stir pasta into sauce and serve immediately.
Holla at your girl if you make it, better still, tag me in your socials!
Always a pleasure,
Hannah xx
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