Spicy food lover on a health kick? This harissa pasta is your fiery friend! Made with harissa paste, vibrant baby spinach and a touch of tomato paste, it delivers bold flavors and a rich texture – all without the guilt of heavy cream or cheese. It’s the perfect low-calorie weeknight dinner that’s ready in under 30 minutes.
Recipe Video
Ingredients
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
You’ll need basic ingredients for this easy harissa pasta recipe:
- Type of pasta: Linguini or spaghetti is best suited for this pasta recipe. However, you can use any short pasta, if that’s all you have.
- Harissa paste: (In case you’re not aware, it is a North African spice paste.) You can use either store-bought or homemade harissa paste. I use it in my recipe for harissa hummus, too.
- Dried herbs: You can use Italian seasoning or a mix of dried oregano and thyme.
- Fresh herbs: Parsley or fresh basil.
- Stock: Vegetable or chicken stock.
- Other flavor makers:Fresh garlic, onion, tomato paste and lemon juice.
It is one of the easy pasta recipes you’ll love. Let’s get started.
How to make harissa pasta: step by step
Boil pasta
Boil pasta in a large pot of salted water. Cook al dente and drain.
Reserve some pasta cooking water.
Return the drained pasta back to the pot. Toss with a splash of olive oil and keep covered.
Make harissa pasta sauce
The quantity of harissa for the sauce depends on the spice level you want and the brand of store-bought harissa you’re using.
If you’re making your own harissa paste, it is quite easy to make a spicy version (or less spicy) according to your preference. Here’s a harissa recipe you can try.
Heat olive oil in a large skillet. Finely chop onions and sauté on medium-low heat.
​Mince garlic and sauté for a couple of minutes.
Add harissa paste and tomato paste. Stir for a couple of minutes.
Add paprika and dried herbs. Stir for a few minutes until everything comes together.
Add chicken stock and reserved pasta water. Bring it to a boil.
Let it simmer for 5 minutes on low heat.
Add baby spinach and stir until wilted. Remove the pan from heat.
Toss
Add the harissa sauce to cooked pasta.
Drizzle lemon juice. Stir in fresh grated parmesan and lemon zest.
Taste and add salt and black pepper (if required). Toss everything until well combined.
Serve harissa pasta garnished with chopped parsley or fresh basil.
Optional add-ins
- Roasted red peppers
- ​Roasted cherry tomatoes
- Sun-dried tomatoes
- Toasted pine nuts
Add a pinch of red pepper flakes, if you’re a fan of spice!
Why you’ll love this spicy harissa pasta
- Bold and spicy flavors
- Satisfies pasta cravings without the guilt
- Veggie power
- Quick and easy weeknight meal
- Wholesome, nutrient-packed ingredients
- Customizable
- Family-friendly
What to serve with harissa pasta
This delicious pasta can be served with a variety of dishes:
Protein
Easy Harissa Pasta Recipe
Equipment
Ingredients
- 250 grams (8.8 ounces) linguine or spaghetti
- 2 teaspoons olive oil
- 1 medium onion
- 4 cloves garlic
- 3 tablespoons harissa paste
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ¾ cup chicken stock (or vegetable stock)
- 2 cups baby spinach
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons grated Parmigiano Reggiano
- 3 tablespoons chopped parsley
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Boil pasta
- Boil 250 grams (8.8 ounces) linguine or spaghetti in a large pot of salted water. Cook al dente and drain. Reserve ¼ cup of pasta water.
- Return the drained pasta back to the pot. Toss with a splash of olive oil and keep covered.
Make harissa pasta sauce
- Heat 2 teaspoons olive oil in a large skillet.
- Finely chop 1 medium onion and sauté on medium-low heat.
- Mince 4 cloves garlic and sauté for a couple of minutes.
- Add 3 tablespoons harissa paste, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried thyme and ½ teaspoon paprika.
- Stir for a few minutes until everything comes together.
- Add ¾ cup chicken stock and reserved pasta water. Bring it to a boil.
- Let it simmer for 5 minutes on low heat.
- Add 2 cups baby spinach. Stir on medium heat until wilted.
- Remove the pan from heat.
Toss
- Add the sauce to cooked pasta. Drizzle 2 tablespoons lemon juice.
- Stir in 3 tablespoons grated Parmigiano Reggiano and 2 teaspoons lemon zest.
- Taste and add salt and black pepper (if required).
- Garnish with 3 tablespoons chopped parsley and serve.
Video
Notes
- Stock: Instead of chicken stock + pasta water, you can mix bouillon cubes with 1 cup of pasta water.
- Salt: Taste and add salt and pepper only if required. There is enough salt and spice in the ingredients.
- Storing leftovers: Store in an airtight container in the refrigerator. This pasta stays fresh for about 4 to 5 days if stored properly.
- Reheating leftovers: Store some pasta water too. You can sprinkle a little on the pasta when you reheat in the microwave.
- Making ahead: Harissa pasta sauce can be refrigerated for a week if stored separately. It can be frozen for 2 months.
- Storing boiled pasta: You can also cook pasta al-dente and freeze it. Store in a large box so that you give it space to expand. Boiled pasta can be frozen for 3 months.
- Reheating from freezer: Thaw the sauce and pasta completely (overnight in the fridge). Heat the pasta in a pot of boiling water far a minute and quickly drain. Heat the sauce, toss it with the pasta and serve.
★★★★★Did you try this recipe? Please give a star rating in the comments below ★★★★★
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So good to try this out ! I have heard and seen harissa paste. Never knew I will try Harissa Pasta one day . Awesome. My kids liked it . Thats why five stars for you . Haha . So happy to try such new recipes. Thank you Sheeba ! I am officially your fan 😄
Thank you Jesslyn! I’m so glad you liked the recipe. You made my day 🙂