I wanted to bring you a pasta dish that was a little bit different, but everything a bowl of pasta should be - perfectly cooked al dente pasta, with a sensational rich sauce.
My Smokey Pepper Pasta is just this, however I do shy away from traditional Italian pasta ingredients.
In this recipe you’ll see tahini, tamari, maple syrup, nutritional yeast, lime juice and smoked paprika, that do sound a little bizarre, but trust me they all work together to create a truly delicious meal.
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your recreations!
200g pasta of choice
4 tbsp hulled tahini
2 tbsp tamari or soy sauce
2 tbsp nutritional yeast
2 tsp sesame oil
1 tsp maple syrup
1 tsp smoked paprika
⅛ tsp chilli flakes (or more if you like heat)
A generous squeeze of lime juice
1 cup pasta cooking liquid
Salt & pepper to taste
Toasted pine nuts to garnish (optional)
Fill a medium size saucepan halfway with water.
Season generously with salt and bring to a boil.
Once boiling, add the pasta and cook according to the packet instructions - you may like to drain the pasta a few minutes early to ensure it's al dente, as we will be cooking further in the sauce.
Just before draining the cooked pasta, reserve 1 cup of the starchy pasta water.
Drain the al dente pasta and add back into the saucepan along with the remaining ingredients (except the pine nuts, if using).
Pour in the pasta water and stir on medium heat until thickened, and the sauce begins to coat the pasta - this should only take a few minutes or so.
Lastly season with salt and pepper to taste, and serve between two bowls.
Garnish with more cracked black pepper, and sprinkle over toasted pine nuts if you wish.