Creamy Harissa Mushroom Pasta



  • 200g of flour (plus extra flour for dusting)
  • Pinch salt
  • 6 eggs


  • 1 can coconut cream
  • 4 figs
  • 250 g mushrooms
  • 2 tsp harrisa spice
  • Butter for frying
  • Salt pepper
  • 2-3 tsp picorino cheese (rennet free)
  • Basil
  • 1 lime juice and zest


First make your pasta by combining your flour and salt in a bowl then make a well in the centre and crack your eggs into the well and combined fold out your mixture and kneed into a dough like ball, wrap with clean film and place in the refrigerator for 30 min, now cut your dough into 1/3 and sprinkle flour over your bench and flatten your cut and feed through your machine on the lowest setting a couple of times constantly dusting with flour and folding the edges in and passing it though the machine about 3 times now work your way up constantly dusting with flour each pass. Once you have come to your desired thickness of the pasta cut the sheet into the desired length and fold it from the shortest side down and cut your desired thick ness, unravel your pasta, dust with flour and set aside.

Now for your sauce in a pan melt some butter place mushroom and garlic and fry for 2 min add your harrisa spice lime zest and juice and fry for 2 min now add your cream, figs and picorino and cook for a further 4 min and let a side now cook your pasta for 1 min in boiling salty water and place in serving bowls topped with sauce and sprinkle with fresh basil and enjoy 😊