What is chermoula sauce made from in this recipe?

This chermoula sauce is made from toasted cumin seeds, fresh flat-leaf parsley, cilantro, garlic, smoked paprika, lemon juice, extra-virgin olive oil, salt, and chili paste.

Can I use a different type of pasta for this dish?

Yes, the recipe suggests using fusilli pasta, but you can certainly use your favorite dry pasta variety to pair with the chermoula sauce.

How long can I store the homemade chermoula sauce?

You can keep the prepared chermoula sauce refrigerated for about 3 days, making it convenient for future use or meal prep.

What if I don't have fresh chile for the chermoula?

If you don't have fresh chile, the recipe provides an alternative: you can use 1/2 teaspoon of chili paste instead to achieve the desired spice level.

How do I properly toast the cumin seeds for the chermoula?

To toast the cumin seeds, place them in a skillet over medium-high heat and stir for 1 to 2 minutes until they become fragrant, then remove them from the heat.

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Chermoula and Pasta
[Vegan]

TH By: The 25 Day Ayurveda Cleanse, by Kerry Harling

Author Bio

Using food as medicine, certified Ayurveda practitioner Kerry Harling will help you get to the... Read More

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A vibrant bowl of vegan chermoula pasta, featuring fusilli coated in a green herb sauce with visible flecks of spices, garnished with fresh parsley.

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Chermoula and Pasta [Vegan]

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Chermoula is a spice-infused, North African herb sauce that’s a staple of Moroccan cuisine. It is traditionally made with cilantro, garlic, coriander, smoked paprika, chili paste, lemon and olive oil. Chermoula has powerful detoxifying properties thanks to the cilantro, which binds to heavy metals and carries them out of the... Read More

Ingredients You Need for Chermoula and Pasta [Vegan]

1 teaspoon cumin seeds
1/4 cup (10 g) coarsely chopped flat-leaf parsley
1/3 cup (15 g)coarsely chopped cilantro leaves and tender stems
3 cloves garlic, peeled and chopped
1 teaspoon smoked paprika
2 teaspoons (10 ml) fresh lemon juice, divided
6 tablespoons (90 ml) extra-virgin olive oil, plus more as needed
1/2 teaspoon salt
1/2 teaspoon chili paste (or 1/2–1 fresh chile, seeded and chopped)
1 (16-oz [455-g]) box fusilli pasta (or your favorite dry pasta

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How to Prepare Chermoula and Pasta [Vegan]

In a skillet, toast the cumin seeds over medium-high heat, stirring, for 1 to 2 minutes, or until they smell fragrant.
In a food processor, add the parsley, cilantro, garlic, smoked paprika, 1 teaspoon of the lemon juice, olive oil, salt, chili paste and toasted cumin.
Process until it’s smooth. Add the additional remaining 1 teaspoon of lemon juice and extra olive oil (if needed), until the mixture is a smooth paste.
Cook the pasta until it’s al dente according to the package directions.
Add the chermoula to the pasta like a pesto. You can keep the chermoula refrigerated for about 3 days

Notes

Dosha Adaptations Recipe written for vata. Pitta: Omit the smoked paprika and chili paste. Kapha: Substitute canola oil for the olive oil.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.