Vegetarian Harissa Pasta

🧂 Ingredients

• 15 Dried chiles de árbol
• 2 Dried guajillo chiles
• 1 Dried ancho chile
• 1.25 tbsp Ground cumin
• 1.75 tsp Ground coriander
• 1/4 tsp Caraway seeds
• 3 Garlic cloves
• 2 tbsp Lemon juice
• 1 tbsp Apple cider vinegar
• 1 tbsp Tomato paste
• 1.5 tsp Paprika
• 1 tsp Kosher salt
• 1/2 cup Olive oil
• 2 tbsp Olive oil
• 1 cup Butternut Squash

  peeled and diced
• 2 Garlic cloves

  minced
• 1 Small red bell pepper

  sliced
• 1/4 cup Dry Sherry
• 1.5 tbsp Homemade harissa paste
• 1 tbsp Tomato paste
• 1/2 cup Whipping cream
• 1/2 tsp Cumin
• 1/2 tsp Paprika
• Salt & Pepper

  to taste
• 1/2 cup Feta Cheese
• 280 g Pasta like spaghetti or penne

Instructions

• 1 Place arbol, guajillo, and ancho chiles in a large heatproof measuring glass.
  Pour boiling water over to submerge, cover with plastic wrap, and let sit until
  chiles are very pliable and cool enough to handle, 15–20 minutes. Drain then
  remove stems and seeds and discard.
• 2 Toast cumin and coriander in a dry skillet over medium-low heat, tossing
  constantly, until very fragrant, about 3 minutes.
• 3 Transfer to a food processor, add garlic, and pulse until spices are broken up
  and garlic forms a paste. Add chiles and pulse until chiles form a coarse paste.
  Add lemon juice, vinegar, tomato paste, paprika, and salt and process until
  mostly smooth but mixture still has a little texture. With the motor running,
  stream in ½ cup oil. Process until oil is incorporated.
• 4 Place a rack in the centre of the oven and preheat to 400 degrees.
• 5 Peel and remove seeds from pumpkin and cut 1 cup into a chunky dice. Toss in 1
  tablespoon of olive oil.
• 6 Spread out the pumpkin chunks on a baking sheet ensuring the pieces do not
  touch. This ensures they will caramelize and get crispy.
• 7 Bake squash until they are easily pierced by a fork or knife, 30-40 minutes
  depending on size. After 20 minutes, flip pumpkin chunks so they bake evenly on
  both sides.
• 8 Remove roasted squash from oven and let cool at least 30 minutes.
• 9 In a large non-stick skillet, add 1 tablespoon of olive oil and minced garlic.
  Fry for 1 minute on medium heat until browned. Add sliced bell peppers and cook
  for 2-3 minutes until tender.
• 10 Add dry sherry, harissa paste, tomato paste, whipping cream, cumin, paprika,
  salt and pepper. Stir on low heat for 2-3 minutes. Turn off heat once the sauce
  is thickened to your liking. If you prefer a thinner sauce add more sherry or
  vegetable stock.
• 11 Boil pasta according to package instructions until al dente. Strain pasta and
  add to harissa sauce.
• 12 Toss pasta in spicy harissa sauce then transfer to bowls. Sprinkle with feta
  cheese and serve hot.

Nutrition Info