Smokey Pepper Pasta

As I write this blog post the world is in lockdown, due to Covid-19.
What an incomprehensible occurrence, something that seemingly only happens in books or movies. 

Despite this tragic uncertain time, there's also a new found sense of togetherness between family, friends and even strangers.

With the human race now forced into isolation, people have turned to the internet even more to strengthen a social bond without being physically together.

This has also seen a rise of people being more creative especially in the kitchen, and supermarket shelves being left bare of ingredients such as pasta, rice, flour, sugar, eggs and yeast. 

People have also turned to cooking as a sense of relief and comfort during this difficult time, myself included.

Love Ballerina Bites. Xx

Ingredients 
200g pasta of choice
​4 tbsp tahini 
2 tbsp tamari or soy sauce
2 tbsp nutritional yeast
2 tsp sesame oil
1 tsp maple syrup
Juice of 1/2 lime
1 tsp smoked paprika
1/2 tsp dried oregano 
1/8 tsp chilli flakes
1/4 cup pasta cooking liquid
S & P to taste
Toasted pine nuts (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.

While the pasta is cooking, in a small bowl combine the tahini, tamari, nutritional yeast, sesame oil, maple syrup, lime juice, smoked paprika, oregano, chilli flakes and salt & pepper to taste.
Stir until a thick paste, then use ¼ cup of the pasta cooking water to thin out the sauce. 
(Pasta water is used once the pasta is cooked.)

When the pasta is ready, drain and add back into the saucepan. 
 Stir in the sauce, making sure each noodle is nicely coated.
Serve, then top with an extra crack of black pepper and a sprinkle of toasted pine nuts if you wish. 

Serves 2