Creamy Harissa Pasta with White Beans

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A deliciously spicy, creamy pasta made with Harissa and White Beans.

Prep Time10

Cook Time12

Total Time22

Course: Dinner, Main Course

Cuisine: Vegan

Servings: People

Calories: 563kcal

Author: Louise-Claire Cayzer

400 g Dried Pasta- such as rigatoni or penne I always allow for 100g dried pasta per person.
240 g cannellini beans equivalent to 1 drained 400g or 15oz tin/can
1 tablespoon harissa paste use more if you like heat!
4 cloves garlic or more, measure with your heart.
1 tablespoon olive oil
2 tablespoon olives kalamata, green or your favourite.
250 ml Oat or Soya Single Cream
1 teaspoon lemon zest
120 g cavolo nero or kale
Salt & pepper to taste

Put your pasta water on to boil.
Now chop the garlic, strip and chop the kale (or just rinse if pre-chopped), and chop the olives into smaller pieces. Open the tin of beans, drain & rinse.
Add the 4 cloves garlic and 1 tablespoon olive oil to a large pan and gently sizzle over a low flame.
Add in the 1 tablespoon harissa paste and heat.
By now the pasta water should be boiling. Add a big pinch of salt and the 400 g Dried Pasta- such as rigatoni or penne
Add the 240 g cannellini beans to the harissa and stir to combine.
Now add in the 2 tablespoon olives and stir into the beans.
Then add the chopped 120 g cavolo nero or kale and stir so it wilts.
Finally, just before you add the pasta into the sauce, add the 250 ml Oat or Soya Single Cream and 1 teaspoon lemon zest and stir. Test the for the flavour balance here and add Salt & pepper to taste or more harissa paste if you want it spicier.
Tip all the pasta into the sauce and give it a good old stir. Add extra olive oil and/or salt to season.
Serve in bowls with parsley on top if you wish.

🌶Substitutions and Variations

Gluten-Free - the sauce ingredients for this pasta are all totally gluten-free, so to make this recipe 100% gluten-free, choose a gluten-free pasta.
Chiptole: Can't find Harissa? Use Chiptole paste instead and add in some ground cumin and coriander powder. Finish with a little extra lemon juice for the zingy citrus flavor that Harissa has.
Nutritional Yeast: I have made this recipe with, and without nutritional yeast. It adds subtle cheesiness to the dish which is nice, but it's not strictly necessary as it's already so flavorful.
Kid-Friendly- Harissa is quite spicy, but once the vegan cream is added, the whole dish is very balanced and nutritious. Make this dish more kiddo friendly by only adding a little harissa, then maybe stirring in extra for the adults just before serving.
Other Beans: Feel free to swap out the Cannellini beans with butter beans, lima beans or even chickpeas.
Different Types of Harissa Paste: Rose Harissa is delicious and very popular, I have tested this recipe with both it, and plain harissa and both are *chef's kiss*. I have also seen (but not yet tested) Apricot Harissa and smoked Harissa.