Vegan Miso-Harissa Spaghetti
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Vegan Miso-Harissa Spaghetti

Prep: 20 minutes
Cook: 16 minutes • Serves: 4

1 box (8 ounces) chickpea spaghetti
2 tablespoons olive oil
1/2 cup panko breadcrumbs
1 medium shallot, chopped
3 garlic cloves, minced
1/2 (10-ounce) jar mild harissa
2 tablespoons white miso paste
1/4 cup plant-based Parmesan shreds
1 tablespoon sliced fresh chives

1.Prepare spaghetti as label directs; drain, return to saucepot and cover to keep warm.

2. In large skillet, heat 1 tablespoon oil over medium-low heat. Add breadcrumbs; cook 5 minutes or until breadcrumbs are golden brown, stirring occasionally. Transfer breadcrumbs to plate.

3. In same skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add shallot; cook 3 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring occasionally. Add harissa and miso paste; cook 5 minutes or until slightly thickened, stirring occasionally. Add spaghetti; cook 2 minutes or until heated through, tossing with tongs. Makes about 5 cups.

4. Serve spaghetti sprinkled with breadcrumbs, Parmesan shreds and chives.

Approximate nutritional values per serving (1-1/4 cups):
370 Calories, 13g Fat (2g Saturated), 0mg Cholesterol,
657mg Sodium, 51g Carbohydrates, 5g Fiber, 15g Protein