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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!

Ingredients
Method

Before you start

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

Ingredients

  • 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

Method

  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