Name: Creamy Rose Harissa Spaghetti
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 6 Cloves Garlic; 1 Onion; ½ tsp Cumin Seeds; 100g Sun-Dried Tomatoes In Oil; 2 Tbsp Tomato Puree; 100g Rose Harissa; 500g Spaghetti; 150g Mascarpone; A Handful Of Parsley; Salt

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Why more people are not coating their spaghetti in spicy harissa paste, tonnes of herbs and creamy mascarpone we do not know. So flavoursome. So saucy.

Creamy Rose Harissa Spaghetti

Thinly slice your garlic and finely chop your onion.

Cook your onion in a glug of oil from the sundried tomatoes jar on medium heat for 5 mins until softened. Turn the heat to low and add in your garlic and cumin seeds. Cook for another 5 mins until slightly golden. 

Meanwhile, blend up the sundried tomatoes. 

Add in the harissa paste and cook on a medium heat for 5 mins until the colour is darkened and the oil is stained red.

Meanwhile, pop you spaghetti in some heavily salted boiling water and cook until al dente, 7 mins. 

Add tomato puree to the pan and cook with the harissa until the pasta is ready. It should turn a dark brown colour. Then add in the sun-dried tomatoes. 

Add in 250ml of pasta water and mascarpone and mix well. Then add in the cooked spaghetti and cook for a further 2 mins tossing well so the pasta is fully cooked and coated well in the sauce. 

Stir in the parsley and season to taste. Serve up in your bowls and enjoy. 

Excellent comfort meal. I added some leftover olives I had in my fridge and sausage for protein.

Very yum and very rich! Works with some fresh greens on the side

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Seeeema

Seema Pankhania (aka @seemagetsbaked) is a superstar food creator, with over 1.2M followers and 21.8M Likes on TikTok. After training at Gordon Ramsay's Lucky Cat restaurant, Seema embarked on a presenting career at Mob, where she was responsible for many of their most popular recipes.

Seema Pankhania

Italian

Veggie

Creamy
Rose Harissa
Spaghetti

IMG 2729 5

Thinly slice your garlic and finely chop your onion.

Cook your onion in a glug of oil from the sundried tomatoes jar on medium heat for 5 mins until softened. Turn the heat to low and add in your garlic and cumin seeds. Cook for another 5 mins until slightly golden.

Meanwhile, blend up the sundried tomatoes.

Add in the harissa paste and cook on a medium heat for 5 mins until the colour is darkened and the oil is stained red.

Meanwhile, pop you spaghetti in some heavily salted boiling water and cook until al dente, 7 mins.

Add tomato puree to the pan and cook with the harissa until the pasta is ready. It should turn a dark brown colour. Then add in the sun-dried tomatoes.

Meanwhile finely chop the parsley.

Add in 250ml of pasta water and mascarpone and mix well. Then add in the cooked spaghetti and cook for a further 2 mins tossing well so the pasta is fully cooked and coated well in the sauce.

Stir in the parsley and season to taste. Serve up in your bowls and enjoy.

Fakeaway

Healthy

Munchies

Garlic

Clove

Onion

Cumin Seed

Teaspoon

Sun Dried Tomato

Tomato

Gram

Tomato Purée

Tablespoon

Rose Harissa

Spaghetti

Pasta

Mascarpone

Parsley

Salt

Curry

Noodles

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