Harissa Roast Veg Pasta
Harissa Roast Veg Pasta


1 x McCain Mediterranean Roast Veg Mix with Harissa Glaze, cooked according to instructions on the packet
2 cups cooked pasta
A handful fresh coriander, roughly chopped

For the Yoghurt Sauce:
2 cups Greek Yoghurt
2 egg yolks
1 ½ tsp corn flour

For the Crunchy topping:
½ cup breadcrumbs
½ tsp crushed garlic
60g butter


Prep Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4


  1. To prepare the warm yoghurt sauce, using a whisk combine the yoghurt, egg yolks and corn flour in a saucepan then simmer on a low temperature until warm.
  2. To prepare the crunchy topping, combine the breadcrumbs, garlic & butter on an oven tray and bake at 200°C until the breadcrumbs are golden brown & crispy.
  3. Combine the warm yoghurt sauce, McCain Mediterranean Roast Veg Harissa, cooked pasta & fresh coriander. Serve with the crunchy topping.



You can use any variety of pasta that you have available in this recipe. We used pasta screws because they hold onto the sauce.