- Prep-time: / Ready In:
- Serves 4
- Serving size: ¼ of recipe
- Print/save recipe
Looking for a satisfying weeknight meal? This Harissa Almond Pasta from Brandi Doming’s new cookbook Vegan Wholesome is sure to deliver. “This bold-flavored pasta takes just a few minutes to put together and is spicy, creamy, and so delicious for a quick meal,” writes Doming. “The lentils add extra protein, iron, and body to the sauce and the spinach ups the nutritional benefits. Who knew pasta could be so healthy?!”
Recipe excerpted from VEGAN WHOLESOME: High-Protein Meals and Snacks to Energize and Nourish © 2025 by Brandi Doming. Published by Rodale Books, an imprint of Random House, a division of Penguin Random House LLC. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Tips
Adjust the heat: Two tablespoons harissa sauce will give a nice kick of heat, and 3 tablespoons will be quite spicy.
Nut-free version: Use tahini instead of almond butter.
Up the protein: Use gluten-free lentil pasta to boost the protein.
By Brandi Doming,
Ingredients
- ½ cup chopped red onion (180 grams)
- ¾ cup unsweetened, unflavored almond milk (or another plant-based milk)
- 2 to 3 tablespoons harissa, to taste (see tip, recipe intro)
- 2 tablespoons roasted almond butter (with no added oils/sugar; see nut-free tip, recipe intro)
- 1 tablespoon coconut aminos (15 grams)
- 1 tablespoon fresh lime juice, plus more to taste (15 grams)
- ¼ cup cooked red lentils, well drained (48 grams)
- ½ teaspoon garlic powder
- Fine sea salt (optional)
- Freshly ground black pepper (optional)
- 12 ounces pasta of choice, either wheat or gluten-free
- 4 large handfuls of fresh spinach, steamed (150 grams)
- Red pepper flakes for garnish (optional)
Instructions
- In a nonstick skillet, cook the onions with a splash of water over medium-low heat, stirring often, until they become caramelized and take on a brown color, 5 to 8 minutes. Add tiny bits of water if needed to prevent burning.
- In a blender, combine the cooked onions, milk, 2 tablespoons of the harissa, the almond butter, coconut aminos, lime juice, cooked lentils, and garlic powder and blend until completely smooth. Taste and add more harissa if you want it spicier and more lime juice if you want it tangier. Add salt and/or pepper, if desired.
- Bring a large pot of water to a boil for the pasta. Add the pasta, and cook according to the package directions. Drain well.
- Add the pasta to bowls and top with desired amount of sauce and the cooked spinach. Garnish with pepper flakes, if desired.
Per serving (¼ of recipe): 413 calories, 73 g carbohydrates, 16 g protein, 6 g total fat, 0 g cholesterol, 318 mg sodium, 7 g fiber, 5 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (0)
(0 from 0 votes)