Smoked Chilli Harissa Pasta With Spinach & Tomato

A lovely creamy, smoky, spicy pasta with the addition of vegetarian sausages for protein. We love the range of Belazu pastes in our family and they are brilliant for cooking up some easy and tasty pasta dishes.

Serves 6

Ingredients

• 3-4 Plant Pioneers Cumberland Shroomdogs (chopped into rounds)
• 2 tbsp. light olive oil
• Penne pasta 500g
• 5-6 garlic cloves crushed
• Cherry tomatoes 200g
• 1 tsp honey
• 3 tbsp. passata
• 2 tbsp. Belazu smoked chilli harissa paste 
• Salt to taste
• 1 mug of chopped fresh spinach
• 3 tbsp. single cream
• 1/2 cup pasta water

Method

Cook the pasta according to the instructions and retain 1/2 cup of the pasta water.

Heat the oil in a wide based frying pan and cook the shroomdogs for about 5-8 minutes.

In the same pan add in the crushed garlic and fry for a couple of minutes. 

Then add the smoked chilli harissa paste, passata and honey, stir and leave to cook for a bit.

Taste and add salt if required, pasta water, cherry tomatoes and the spinach.

Stir and leave to cook for 2-3 minutes. 

Finally, add the cream followed by the cooked pasta.

Gently mix everything together and cook for further 2 minutes.

Serve with a side salad, garlic bread and a glass of wine.