Prawn, basil and harissa pasta
Prawns, harissa and plenty of fresh basil is all you need to make a vibrant pasta dish
Whipped harissa tofu pasta
Serves 2
Easy
Prep:
Cook:
This creamy vegan pasta packs in both flavour and plant points
Skip to ingredients
- 500g courgettessliced into 1½cm coins
- 350g long-stemmed broccolitrimmed and cut in half
- 1 tbsp olive oil
- 200g fusilli lunghi, spaghetti or tagliatelle
- 300g silken tofu
- 1 tsp extra-virgin olive oil
- 1 tbsp harissa paste
- 1 lemonzested and juiced
- 25g mixed seedstoasted
- 10g basilleaves picked
Nutrition: per serving
- kcal725
- fat21g
- saturates3g
- carbs88g
- sugars11g
- fibre16g
- protein38g
- salt0.3g
Method
step 1
Heat the grill to high. Arrange the sliced courgettes and broccoli on a baking tray and drizzle with the olive oil. Season with salt and pepper. Use your hands to massage the oil and seasoning evenly across the vegetables. Once hot, grill for 10-15 mins, turning regularly until tender and charred in places.
step 2
Bring a large pot of salted water to the boil and cook the pasta following pack instructions. Reserve some of the pasta cooking water.
step 3
Meanwhile, in a small food processor, blitz the tofu with the extra-virgin olive oil, harissa and half the lemon zest and juice. Season and add more lemon juice to taste.
step 4
When the pasta is cooked, drain it and return it to the pan. Add the tofu sauce and toss together until coated – loosen with a little pasta cooking water if needed.
step 5
Divide between plates, top with the grilled veg, seeds and basil leaves. Sprinkle over the remaining lemon zest and serve.
