Sausage, Courgette, Pea and Harissa Pasta

Name: Sausage, Courgette, Pea and Harissa Pasta
Yield: Serves 2
Ingredients: 2 tablespoons harissa paste; 2 roasted red bell peppers from a jar (or about 8 if they’re piquante peppers), chopped; 2 roasted red bell peppers from a jar (or about 8 if they’re piquante peppers), chopped; 1 large garlic clove, crushed or finely chopped; 1 courgette (zucchini), grated (shredded); 1 courgette (zucchini), grated (shredded); 1 onion, chopped; 4 sausages (vegetarian or vegan, if preferred), each cut into 4; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 150 g (5½ oz) frozen peas; 1 tablespoon tomato paste (concentrated purée); 200 g (7 oz) dried pasta (fusilli or penne both work well); 200 g (7 oz) dried pasta (fusilli or penne both work well); 200 g (7 oz) dried pasta (fusilli or penne both work well); 1 tablespoon oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

When I get home from work, I often find that I don’t quite have everything needed to make a certain dish. That’s when I go on a bit of a fridge raid in the hope I won’t have to go back out to the shops. This recipe came out of one of those moments. It’s pretty flexible, so if you don’t have the exact ingredients, you can make swaps – bell peppers are great in place of the courgette (zucchini), for example, or leave it out and add spinach along with the peas.

Ingredients

Pasta
Vegan

Ingredients

Method