Super quick, super simple and absolutely delicious. We love to make this dish when we don't have a lot of time and want something wholesome, warming and filling - perfect for this time of year. Orecchiette is a lovely pasta shape we've started using a lot recently, it makes dishes feel a little special with a very simple swap from penne. If you don't have any orecchiette you can easily change it for any pasta shape though.
Serves 4 & takes 20 minutes to cook
Ingredients
100g almonds
2 garlic cloves
250g roasted red peppers (from a jar)
80g sun-dried tomatoes
Squeeze of lemon juice
50g grated veggie-style parmesan (optional), plus more for the top
1 tbsp harissa paste
40g olive oil (we use the oil from the sun-dried tomatoes)
500g orecchiette
Pinch of salt
Method
1. Preheat the oven to 190C, fan setting.
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