Smokey Pepper Pasta

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.

​Enjoy!

Love Alex.
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your recreations!

Ingredients 
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)

Method
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.  

Serves 2