Spice up your pasta with this Muhammara-inspired Spaghetti recipe. The creamy, sweet, and spicy Muhammara-inspired sauce is beautifully rich in flavor, making it satisfying for the whole family. The recipe is effortless and can be whipped up in no time, perfect for busy weeknights. Whether you're vegan or not, this delicious dish is sure to please everyone at the dinner table.
🍽 Serves 4 🕘 40 minutes Difficulty: Beginner
Ingredients:
4 red capsicums/bell peppers
½ tsp chili flakes
1 tsp sweet paprika
1 ½ Tbsp brown sugar
Juice from 1 lemon
½ cup of plant milk (oat or soy milk works best)
½ cup of chopped walnuts
250-300g of spaghetti pasta
Salt and pepper to taste
Garnish:
Fresh parsley, chopped
Instructions:
Preheat the oven to 200’C. Prepare the ingredients. Cut the capsicum/bell peppers in half and place them on a baking tray. Drizzle olive oil and sprinkle salt.
Roast for 25-30 minutes until lightly charred. Flip halfway through the roasting process and add walnuts.
Cook the pasta according to the instructions on the packaging.
In a blender/food processor, place plant milk, spices, brown sugar, lemon juice, roasted capsicum/bell peppers and walnuts. Blend until smooth and creamy. Add salt and pepper to taste.
Drain the pasta and place it back in the pot, pour the sauce over the pasta, and mix well until evenly coated.
Serve immediately topped with fresh parsley.
Enjoy!
