Vegetarian Pasta with Spicy Harissa Cream Sauce
1 # noodles (I used elbows)
1 T. ghee
1 large onion, chopped
2 cups heavy cream
6 cups cooked vegetables (I used green beans and carrots)
2 T. harissa
Salt to taste
Chopped parsley or cilantro for serving
Cook the noodles in boiling water.
While the noodles are cooking: in a large saute pan on med-high heat, saute the onion in the ghee until translucent. Add the cream and bring to a boil. Add the cooked vegetables* and harissa and stir to combine. Simmer until cream has thickened slightly, then reduce heat and hold until the pasta is cooked.
Remove 1/2 cup of pasta cooking water and set aside. Drain the pasta and add to the sauce. If sauce is too thick, use the reserved cooking water to thin it.
Adjust seasoning and serve.
* If you don't have cooked vegetables available, you can use frozen but add them to the water you will be using to cook the pasta. When the water returns to a boil, add the pasta and proceed with the rest of the recipe. .
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