Orecchiette with Harissa Marinara (Vegan)

This under 30 minute dish is so easy, I almost thought it may not be worth writing a post about. Almost. Then that belly warmth when you’ve just made some good mood food kicked in, and thought this is definitely worth sharing however simple it maybe!

This is Orecchiette pasta in my semi homemade harissa sauce. Have you tried Harissa as a pasta sauce? Oh boy….you must!

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Ingredients:
serves 3 to 4

1/2 lb or 1/2 box orecchiette (any pasta shape works, but something about these little boats that hold the pasta sauce so well!)
2 tbsp olive oil
3 cloves garlic, chopped
1 medium onion, chopped
1 cup edamame (I used frozen and shelled, thawed to room temperature)
1 zucchini, diced
3/4 jar of marinara sauce (I used the ‘trader joe’s’ garlic basil sauce , you could use any that you have)
3-4 tbsp harissa paste (this makes the sauce spicy. Use 1-2 tbsps for a milder sauce)
1 tbsp coarse kosher salt
a pinch (~1/8 tsp) of raw coconut sugar (or any sugar you use)

Method:
In a saute pan, heat olive oil over medium heat and saute the garlic  in it for 10 seconds. Add chopped onions and continue cooking for 5 minutes, until the onions turn translucent and start turning golden brown at the edges.

Add in the thawed edamame followed by salt. Mix thoroughly and cook for 5 minutes.

Add the measured marinara sauce and harissa paste, and mix well. Also add a pinch of raw coconut sugar to counter the acidity and spice. Bring to a simmering boil.

Now add in the diced zucchini and let cook at a simmering boil for about 6-8 minutes. Turn of heat and set aside.

In the meanwhile, cook pasta per package instructions. I used 1/2 the box, so ~3-4 servings. Transfer the cooked pasta directly from the boiling liquid into the prepared  hot pasta sauce and toss well.

Serve with more basil on top, and/or grated cheese if you’d like. I kept my dish vegan this time! These little pasta boats are the perfect shaped vessel to trap all that saucy goodness! Do try and let me know how you like it.

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