Creamy Harissa Sweet Potato Pappardelle with Chili-Roasted Kale

Serving Size:  4-6
Prep Time:  10 Minutes
Cook Time: 55 Minutes
Total Time:  1 Hour, 5 Minutes


1 lb. Pappardelle’s Sweet Potato Pappardelle
1 sweet potato, peeled & cubed
1 bulb garlic, top cut off
Salt & pepper, to taste
4 cups kale, washed & stems removed
Extra-virgin olive oil
1 Tbsp. chili powder
14 oz. extra-firm tofu
1/4 cup harissa paste (or red chili paste as a substitute)
1/2 tsp. oregano
2 Tbsp. tomato paste
1/2 tsp. paprika
1/2 lemon, juiced
Lemon zest, for garnish
1/2 cup fresh parsley, finely chopped


  1. Preheat oven to 400º F.
  2. Add sweet potato and garlic bulb to sheet pan lined with parchment paper. Lightly coat sweet potato in oil, salt & pepper. Roast for 40-45 minutes, until sweet potatoes and garlic are browned.
  3. Place kale in a large bowl and drizzle with olive oil. Toss until evenly coated. Sprinkle with chili powder and salt, and toss again.
  4. Spread seasoned kale onto baking sheet and roast for 5 minutes. Stir kale and continue roasting until edges brown, about 5-8 minutes.
  5. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1 cup pasta water, and set pasta aside in a large bowl.
  6. Squeeze roasted garlic out of bulb and into a blender along with cooked sweet potato, tofu, pasta water, harissa paste, oregano, tomato paste, paprika, salt & pepper, lemon juice. Blend until smooth. Pour harissa sauce over pasta and toss to combine. 
  7. Divide the pasta into serving dishes. Garnish with fresh parsley and lemon zest. Serve and enjoy!