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Bucatini with Creamy Roasted Red Bell Pepper & Harissa Sauce

Bucatini With Creamy Roasted Red Bell Pepper & Harissa Sauce recipe served on a plate.

We love fusion cuisine, especially when it’s a pasta dish! This Bucatini with Creamy Roasted Red Bell Pepper & Harissa Sauce is one of them where Italian meets Middle Eastern.

It’s rich and hearty but also an elegant dish. This pasta dish is perfect to make for a date night, some special occasions, or anytime in-between!

Bucatini With Creamy Roasted Red Bell Pepper & Harissa Sauce recipe served on a plate.

Bucatini With Creamy Roasted Red Bell Pepper & Harissa Sauce

This is not a typical pasta dish with roasted red bell pepper cream sauce. It's a fusion dish where Italian meets Middle Eastern. It's rich and hearty but also an elegant dish. It's savory, tangy, sweet, spicy, smoky, and creamy!
5 from 5 votes
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Course: Dinner
Cuisine: Italian-Inspired, Mediterranean-Inspired
Keyword: Creamy, Recipe, Vegan
Servings: 4

Ingredients
 

Roasted Red Bell Peppers (skip this if using pre-made ones)

  • 3-4 red bell peppers

Roasted Red Bell Pepper & Harissa Cream Sauce

  • 1/2 cup raw unsalted cashews better soaked in water for 2 hours
  • 3/4 cup + 2 tbsp hot water
  • 1 1/2 cups roasted red bell peppers chopped, about 3-4 freshly roasted red bell peppers
  • 1 clove garlic chopped
  • 3 tbsp nutritional yeast
  • 1 1/2 tbsp fresh lemon juice
  • 3 tsp dried harissa seasoning
  • 1 tsp salt
  • 1/4 tsp black pepper

The rest

  • 1 pound bucatini
  • 1/2-1 tbsp parsley minced , garnish
  • roasted bell peppers thinly sliced, garnish, optional

Instructions

  • **If using jarred roasted red bell peppers, skip to Step 5
  • Preheat a broiler at 525°F.
  • Place red bell peppers (whole) on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes. Turn every 5 minutes or so to get charred evenly.
  • Take them out and transfer to a large prep bowl. Cover with a plastic wrap (crack open the edge for the heat to escape) and let it steam for about 15-20 minutes.
  • Peel the skin and remove the seeds and core. It’s messy but they should come off easily. Be careful not to burn yourself! Chop them coarsely and set aside.
  • In a large pot, start boiling water for cooking bucatini.
  • Meanwhile, make the sauce. In a high-speed blender, combine soaked cashews, hot water, roasted bell peppers, garlic, nutritional yeast, fresh lemon juice, harissa powder, salt and black pepper. Process until smooth. Set aside.
  • Start cooking bucatini in salted water for 9-11 minutes (or follow the instruction on the package.) Use a colander to drain and transfer the bucatini back in the same pot (off the heat.)
  • Pour the red bell pepper sauce over the bucatini. Toss well until well coated.
  • Serve with a sprinkle of minced parsley as a garnish. Top it with a small amount of thinly sliced roasted bell peppers (optional.)

Notes

Skip to step 5 if using jarred (pre-made) roasted red bell pepper. This will shorten the cook time by about an hour.
Using a few strips of thinly sliced extra roasted red bell peppers as a garnish adds an extra flavor and also gives a nice presentation (optional.)
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

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