Spicy Creamy Vegan Harissa Pasta Recipe

This easy harissa pasta is spicy, creamy, and ready in under twenty minutes. A no-fuss weeknight dinner with surprising depth of flavor — and it’s vegan. Just ten simple ingredients, including salt and pasta.

For best results follow the recipe as written, unless you dislike a particular ingredient. You can easily boost the vegetable content at the end by stirring in cooked peas, asparagus, cubed potato, or leftover roasted vegetables.

This dish works best with a quality, spicy Tunisian-style harissa paste. In testing I used Le Phare Du Cap Bon and also recommend Dea harissa paste for reliable heat and flavor.

Serving suggestions

This recipe yields four generous portions and is a satisfying, complete meal on its own. If you need to stretch it to five or six servings, add simple sides.

A crisp green salad lightens the meal and balances the spice. Crusty bread or a garlic baguette is perfect for mopping up the sauce — a quick vegan garlic bread will elevate the plate.

How to make it

The method is straightforward: set the pasta water, sauté the aromatics and chickpeas, add tomatoes, then fold in harissa and coconut milk and reduce. There are just a few short steps and minimal chopping.

Start by bringing a large pot of salted water to a boil for the pasta — the water should taste like the sea. I like fusilli because its shape holds the chunky sauce, but use any pasta you prefer.

Heat the olive oil in a large skillet over medium-high heat. Peel and thinly slice the onion and add it to the pan with the cooked chickpeas. Sauté for about five minutes, stirring occasionally, until the onions soften and begin to brown and some chickpeas pick up color. A few chickpeas might burst, which helps thicken the sauce.

While the onions cook, finely chop the garlic. Add the garlic, salt, and whole cherry tomatoes to the pan, then stir and cook another five minutes. The tomatoes should be ripe and sweet; keep them whole so they add bursts of texture rather than dissolving into the sauce. If using canned drained cherry tomatoes, add them in the last two to three minutes since they’re already cooked.

When the vegetables are softened and lightly browned, stir in the harissa paste and coconut milk. Bring to a lively simmer and cook for about five to eight minutes, stirring occasionally, until the sauce reaches the consistency you like. The sauce will thicken slightly as it cools, so remove it from the heat while it’s still a touch looser than your ideal thickness.

Drain the pasta when ready, reserving about half a cup of the cooking water. Stir one tablespoon of lemon juice into the sauce, taste, and add up to another half tablespoon if you prefer more brightness.

Fold the drained pasta into the pan and toss to coat. If the sauce is too thick, loosen it a little at a time with reserved pasta water until it reaches your preferred consistency. For a chunkier texture, mash a few chickpeas and tomatoes with a fork. Serve hot with plenty of freshly ground black pepper.

FAQ

Spice scale

This is a spicy pasta. Choose the harissa amount that suits your preference:

• Mild: 2 1/2 tablespoons harissa paste.
• Medium: 4 tablespoons (recommended).
• Hot: 5 tablespoons or more, to taste.

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Yield: 4 main servings

Easy Harissa Pasta (Spicy, Creamy & Vegan!)

Easy creamy spicy harissa pasta — ten ingredients and ready in under twenty minutes for a satisfying weeknight dinner or an impressive entertaining dish.

Prep Time
2 minutes

Cook Time
18 minutes

Total Time
20 minutes

Ingredients

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1.5 cups cooked chickpeas (250g)
• 5 cloves garlic, finely chopped
• 12 oz pasta of choice (340g)
• 3 cups cherry tomatoes (450g)
• 1 teaspoon salt
• 4 tablespoons harissa paste (adjust to spice preference)
• 1 can coconut milk (400ml)
• 1 to 1.5 tablespoons lemon juice, to taste
• Freshly ground black pepper to serve (optional)

Instructions

1. Fill a large pot with water, salt well, and bring to a boil for the pasta.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Peel and thinly slice the onion and add it to the skillet with the chickpeas. Cook about five minutes, stirring to prevent sticking. Chop the garlic if you haven’t already.
4. Add the pasta to the boiling water and cook according to package instructions.
5. Add the cherry tomatoes, salt, and garlic to the pan. Stir and cook another five minutes, allowing gentle browning.
6. Stir in the harissa paste and coconut milk. Simmer for five to eight minutes, stirring occasionally, until the sauce reaches your preferred consistency.
7. Drain the pasta, reserving half a cup of cooking liquid.
8. Stir one tablespoon lemon juice into the sauce, taste, and adjust. Mash a few chickpeas or tomatoes if you want a chunkier texture.
9. Toss the drained pasta with the sauce until well coated. Loosen with reserved pasta water as needed, finish with black pepper, and serve immediately.

Notes

Four tablespoons of a good quality spicy harissa paste yields medium heat. For mild, use 2 1/2 tablespoons; for hot, try 5 tablespoons. If unsure, add some with the coconut milk, taste, and adjust. If substituting canned cherry tomatoes, add them in the final two to three minutes of cooking.

Nutrition Information

Yield

4

Serving Size

1 large plate

Amount Per Serving
Calories581
Total Fat34g
Saturated Fat20g
Cholesterol0mg
Sodium790mg
Carbohydrates60g
Fiber11g
Sugar8g
Protein15g