Begin by filling a large pot with water and bringing it to a rolling boil over high heat. Add 16 ounces of pasta and cook according to the package directions until al dente, usually around 8-10 minutes. Once cooked, reserve ½ cup of pasta water, then drain the rest and set the pasta aside to maintain its warmth.

While the pasta is cooking, grab a blender and combine ½ cup of harissa, ½ cup of coconut cream, the reserved pasta water, 1 tablespoon of sugar, and ½ teaspoon of salt. Blend on high speed until the mixture is smooth and creamy.

In a large skillet, warm over medium-low heat. Once heated, pour in the blended harissa sauce, allowing it to simmer for about 2-3 minutes until it starts to bubble slightly.

Add the cooked pasta to the skillet with the simmering harissa sauce, using tongs or a spatula to toss everything together. Stir continuously for about 3-4 minutes, ensuring each piece of pasta is evenly coated.

After the pasta and sauce are well combined, let them simmer together for another 2-3 minutes to thicken slightly. Keep an eye on it, stirring occasionally, to prevent sticking.

Once ready, remove the skillet from heat and prepare to plate your spicy harissa pasta. Garnish each serving with ¼ cup of chopped fresh parsley and ¼ cup of crushed pistachios.