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!
Servings
Ingredients
For the toasted nuts and seeds
<item-todo-done>1 tsp cumin seeds<item-todo-done><item-todo-done>100g walnuts<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
For the muhammara sauce
<item-todo-done>350g roasted red pepper (from a jar)<item-todo-done><item-todo-done>2 tbsp breadcrumbs<item-todo-done><item-todo-done>½ tsp cayenne pepper<item-todo-done><item-todo-done>½ tsp smoked paprika<item-todo-done><item-todo-done>2 ½ tbsp pomegranate molasses<item-todo-done><item-todo-done>3 tbsp extra virgin olive oil<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>
To serve
<item-todo-done>400g pasta<item-todo-done><item-todo-done>10g parsley<item-todo-done>
Ingredients
For the toasted nuts and seeds
<item-todo-done>2 tsp cumin seeds<item-todo-done><item-todo-done>200g walnuts<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
For the muhammara sauce
<item-todo-done>700g roasted red pepper (from a jar)<item-todo-done><item-todo-done>4 tbsp breadcrumbs<item-todo-done><item-todo-done>1 tsp cayenne pepper<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>5 tbsp pomegranate molasses<item-todo-done><item-todo-done>6 tbsp extra virgin olive oil<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>
To serve
<item-todo-done>800g pasta<item-todo-done><item-todo-done>20g parsley<item-todo-done>
Before you start
Frying pan | Food processor | Kettle boiled | Large pan | Colander
**Toast the nuts and seeds **
- Tip the walnuts into a dry frying pan and toast over high heat for 5 minutes until toasty and fragrant
- Add the cumin seeds to the pan for the final 2 minutes
- Leave to cool out of the pan
**Cook the pasta **
- Tip the pasta into a large pot of salted boiling water and cook according to package instructions (approx 8-10 minutes)
- Drain the pasta when cooked and tip it back into the pan, reserving a mug of pasta water when draining
Make the muhammara
- Tip the peppers into a colander, rinse under cold water and pat dry with a clean kitchen cloth
- Add the peppers, breadcrumbs, cayenne, paprika, garlic, toasted walnuts and cumin 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 chop
- Add as much reserved pasta water as needed to the muhammara to get a smooth coating consistency for the pasta
- Pour the muhammara over the pasta in the pan and stir to combine
- Transfer the muhammara pasta into bowls, garnish with parsley and serve immediately