Mediterranean vegetable pasta with harissa & roasted garlic

Mediterranean vegetable pasta with harissa & roasted garlic recipe

Harissa, roasted garlic and roasted vegetables: 3 of my favourite things all in one dish. Unfortunately I haven’t got a lot of time to blog today (work is calling!) but I quickly wanted to share a little something I made last weekend which turned out to be absolutely amazing.

Pasta with roasted vegetables? Yummy but been there, done that.
Pasta with roasted vegetables flavoured with hot and smoky harissa and caramelised garlic? Ooooh yes, that sends my taste buds into overload!

Here’s how you can make it at home…

Mediterranean vegetable pasta with harissa & roasted garlic

Serves: 4

Looking for an interesting pasta dish full of flavour? Then give your pasta a fiery kick with this delicious recipe.
  • 1 small head of garlic
  • 1 large aubergine, cut into 2cm cubes
  • 2 medium courgettes, sliced into 2cm chunks
  • 2 red peppers, deseeded and cut into 3cm pieces
  • Olive oil
  • 3 tsp of harissa paste
  • A pinch of salt
  • 250g pasta (wholewheat pasta will also work well)
  1. First things first, let’s roast the garlic. Pre-heat oven to 200C. Using your hands, remove the outer layers of the garlic head. Then trim the top off the head of garlic to expose the tops of the garlic cloves. Place the garlic on a piece of aluminium foil (big enough to wrap the whole head), drizzle with olive oil and wrap the foil around it to form a little packet.
  2. Place the foil packet on a roasting tin and pop in the oven for 40 minutes until the garlic is soft and caramelised. Remove from the oven and set aside to cool.
  3. Place the vegetables in a roasting tin, add the harissa paste, drizzle with olive oil and season with a pinch of salt. Toss well to coat and roast the veg in the oven for around 45-50 minutes or until soft, golden and cooked through.
  4. While the vegetables are roasting, let’s return to the garlic. This should have cooled down enough to be handled by now so, using your hands, push each garlic clove out of its skin. Then mash it using a fork.
  5. Cook the pasta according to package instructions in lightly salted boiling water, then drain.
  6. Add the roasted garlic and the pasta to the vegetables, stir well and enjoy hot.
Suitable for vegans

What’s the most delicious vegetarian dish you’ve tasted recently? Something you made at home or perhaps had at a restaurant? Let’s hear what’s been sending your taste buds into euphoria!

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