Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Muhammara Pasta

Muhammara Pasta
Muhammara Pasta

Muhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs.
We love it as a dip so we thought we'd try it as a pasta sauce and we're so pleased with the way it turned out!
A marvellous mid week dinner option for you and the family!


Before you start

Frying pan | Food processor | Kettle boiled | Large pan | Colander


  • 100g walnuts
  • 1 tsp cumin seeds
  • ½ a crusty bread roll (stale is good)
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • 1 clove garlic
  • 350g red peppers from a jar
  • 3 tbsp extra virgin olive oil
  • 2 tbsp pomegranate molasses
  • 1 small lemon
  • Salt and pepper to taste
  • 400g pasta
  • 10g parsley


  1. 1.

    Toast the nuts and seeds | Tip the walnuts into the frying pan and toast over high heat for 5 minutes, adding the cumin seeds to the pan for the final 2 minutes

    Cook the pasta | Tip the pasta into a large pot of salted boiling water and cook according to package instructions (approx 8-10 minutes)

    Make the Muhammara | Tip the peppers into a colander, rinse under cold water and pat dry with a clean kitchen cloth | Roughly chop the garlic clove | Halve the lemon | Add the bread roll to the food processor and blitz into breadcrumbs | Add the cayenne, paprika, garlic, toasted walnuts and cumin and blitz | Add red pepper to the food processor and blitz into a textured puree | Add the olive oil, pomegranate molasses and the juice of the lemon and pulse until well mixed | Taste the Muhammara and and season with salt and pepper

    Finish and serve | Pick the parsley leaves and finely slice Save a mug of pasta water | Drain the pasta, tip it back into the pan pour over the muhammara and stir to combine, loosening as necessary with the reserved pasta water | Transfer the the Muhammara Pasta to bowls, garnish with parsley and serve immediately