Muhammara Pasta BOSH!.png

Muhammara Pasta

  • Simple
  • 0:25 m
  • 12 ingredients

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!

Serves: 4

Ingredients

For the toasted nuts and seeds

  • 1 tsp cumin seeds
  • 100g walnuts
  • 1 garlic clove
  • Salt & pepper to taste

For the muhammara sauce

  • 350g roasted red pepper (from a jar)
  • 2 tbsp breadcrumbs
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • 2 ½ tbsp pomegranate molasses
  • 3 tbsp extra virgin olive oil
  • Juice of 1 lemon

To serve

  • 400g pasta
  • 10g parsley

Before you start

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

Step 1

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

Ingredients

  • 1 tsp cumin seeds
  • 100g walnuts
  • 1 garlic clove

Step 2

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

Ingredients

  • 400g pasta
  • Salt & pepper to taste

Step 3

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

Ingredients

  • 350g roasted red pepper (from a jar)
  • 2 tbsp breadcrumbs
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • 2 ½ tbsp pomegranate molasses
  • 3 tbsp extra virgin olive oil
  • Juice of 1 lemon

Step 4

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

Ingredients

  • 10g parsley