Creamy Roasted Red Pepper Harissa Ravioli (Vegan)

This Vegan Roasted Red Pepper Harissa Ravioli is the perfect comfort food for fall or winter. Store-bought vegan ravioli gets paired with a creamy, warming harissa sauce for a cozy and easy weeknight dinner.

I hesitated to include this dish as “a recipe” on my blog. The “recipe,” after all, is just a sauce since I paired it with a store-bought pasta. On the other hand, I get so many requests on Instagram and Youtube for easy, quick recipes that don’t require much effort.

So, in an effort to provide you with more simple recipes (and because so many of you requested this specific recipe on Instagram), here is one such “recipe.” Plus, if Semi-Homemade Sandra Lee can have an entire television show on the Food Network, where she mixes a boxed cake mix with frozen strawberries and eggs and calls it a strawberry shortcake, then I’m going to take a little creative license and call this a recipe. Not a “recipe,” just a recipe.

Creamy Roasted Red Pepper Harissa Ravioli (Vegan)
Creamy Roasted Red Pepper Harissa Ravioli (Vegan)

I love this sauce because it is rich, creamy and feels indulgent, but it is quite healthy. If you opt to make the vegan sour cream recipe, the sauce is even Paleo. But it stops being Paleo once you pair the sauce with pasta. From my recollection (as a lukewarm fan of the Paleo diet many years ago), Pasta and Paleo are not friends.

This sauce is also bursting with flavor and spice. It’s slightly smoky from the roasted red bell peppers and harissa and has a nice spicy kick from the harissa and crushed red pepper flakes. Harissa is a Tunisian chile paste that’s smoky and spicy and is typically made with dried chilies, spices, garlic, and olive oil. You can find harissa paste in many grocery stores, specialty and health food shops, and international grocers. Or on Amazon, obviously.

Creamy Roasted Red Pepper Harissa Ravioli (Vegan)

To roast the bell peppers, you can use store-bought jarred roasted red bell peppers, but it’s also quite easy to roast your own bell peppers. Here’s an easy recipe for roasting them in the oven and here’s a guide on how to easily roast bell peppers with different methods, including on the grill.

I served this sauce with vegan ravioli from Kite Hill Foods, but you can use any pasta you like. Gluten-free farfalle? Sure! Whole wheat fettucine? Go for it! Lentil-based macaroni pasta? Sounds great!

If you don’t want to make or eat pasta, you can also use drizzle this sauce over a grain bowl or roasted sweet potatoes, or use it as a marinade for tofu or tempeh.

Store the leftover sauce in a glass jar or airtight container in the fridge for 1 week.

Creamy Roasted Red Pepper Harissa Ravioli (Vegan)

Creamy Roasted Red Pepper Harissa Ravioli


  • 1 cup chopped roasted red peppers (equivalent of 1 large roasted red bell pepper)

  • 2 garlic cloves, roughly chopped

  • 1 tablespoon olive oil

  • 1 large shallot, diced

  • 2 1/2 tablespoons nutritional yeast

  • 1/2 cup vegan sour cream (recipe below or store-bought)

  • 1/2 cup plant-based milk (use oat or soy milk for nut-free)

  • 1 1/2 tablespoons harissa paste

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • 1/2 – 1 teaspoon crushed red pepper flakes

  • Kosher salt or sea salt to taste

  • Black pepper to taste

  • 12 to 16 ounces cooked vegan ravioli, or other pasta of choice

  • Garnishes (optional): toasted pine nuts, fresh basil leaves, chopped parsley, crushed red pepper flakes


  1. Heat a large skillet over medium heat and add the olive oil. Sauté the diced shallots and minced garlic until golden brown and soft, about 4-5 minutes. Season with a pinch of salt and pepper and stir. Remove from heat and set aside.

  2. Transfer the shallot-garlic mixture to a food processor or blender with the chopped roasted peppers, nutritional yeast, vegan sour cream, plant milk, harissa, cumin, paprika, crushed red pepper flakes, and a couple pinches of salt and pepper. Blend all the ingredients until creamy and smooth. Taste for seasonings and add more salt and pepper, or nutritional yeast as desired.

  3. Toss warm, cooked pasta with the sauce and garnish as desired. Store any leftover sauce in a glass jar or airtight container in the fridge for 1 week.

Vegan Sour Cream


  • 1 can full-fat coconut milk

  • 1 tablespoon lemon juice

  • 1/2 tablespoon apple cider vinegar

  • Generous pinch of salt


  1. Refrigerate the can of coconut milk for a minimum of 4 hours.

  2. Flip the refrigerated can of coconut milk upside down, open it, and pour off the thin liquid in a bowl (reserve it for use in a smoothie). Scrape out the thick layer of cream until you have 1/2 cup and transfer it to a bowl.

  3. Add the lemon juice, vinegar, and salt to the bowl and whisk until smooth. If you want the sour cream to be completely creamy, you can blend it in a food processor or blender.

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8 comments on Creamy Roasted Red Pepper Harissa Ravioli (Vegan)

  1. Christina Hall

    Could you use this sauce as the filling of the ravioli and toss it in a browned vegan butter with pine nuts? Would there need to be changes to the recipe to thicken if used as filling?


  2. Melanie Schumacher

    This sauce was so tasty!!! I make my own Vegan Ricotta Ravioli that paired so nice with this *spice sauce and added to the perfect balance! I added more vegan sour cream (store bought but want to try yours!) and added some tapioca starch to make it thicker, but the flavour was just delicious!!!!!!!!

    1. Support @ Rainbow Plant Life

      That’s so great to hear, Melanie! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  3. Sandy

    I’ve been scouring the internet for ideas on how to make a Harissa creamy sauce. We have a little place nearby called Grabba Green and they make their own creamy Harissa that they drizzle over their healthy bowls, and you can buy a tiny container if you like extra for $1.00The owner is totally secretive of his proprietary recipe and won’t share a thing about it. I’ve offered to pay him to make an 8 ounce bottle to take home, but he says then you won’t come back and order from my place. I guess I can understand, but very disappointed as it’s totally delicious and I’ve love to have it on hand to drizzle on anything, anytime I want. So, when I came across your recipe I think yours looks like it the closest thing to what they have. I am not sure if they make their Harissa from scratch or use a paste for convenience, but I’ll follow your recipe. Thank you so much for posting this, you really did make my day. I will follow up and let you know how it turned out and if it’s like his.

  4. Sherry

    This pasta sauce is so good! My vegan sour cream turned out a little runny so I added a few tablespoons of raw cashews to the food processor and they thickened the sauce up nicely. A fast, flavorful and easy recipe. Thank you!

    1. Nisha Vora

      Hi Sherry! So happy to hear that you enjoyed this sauce. It’s one of my favorite easy sauces to make. Love that you were able to easily thicken it up with some more cashews!

  5. Christie

    Such a great recipe! I have made this 3 times now, using different plant based milks, and each time its been delicious. It’s bursting with flavour and simple to make. Definitely a firm favourite of mine 😁💖

    1. Nisha Vora

      Hi Christie! Thank you so much for letting me know and lovely to hear it’s now a favorite for you! So great that it works with various plant milks too!

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