A recipe adapted from Sabrina Ghayours Rose Harissa Pasta from her book Bazaar – it was too good not to recreate in my own way! A little spicy kick from the Rose Harissa and a mellow creaminess from Tahini this pasta sauce almost tastes quite meaty. The sauce itself could also be used as a filling for gyozas, a mushroom wellington or in a lasagna.
- 1 Red Onion
- 1 Small Courgette
- 300g Mushrooms
- 2 Cloves of Garlic
- 2 tbsp Rose Harissa Paste
- 4 tbsp Tahini
- Salt and Pepper
- Pasta to Serve
- Start by finely dicing the onion, garlic, mushrooms and courgette. You want the vegetables to be pretty small as it will give more of a ‘mince’ like texture – you can blitz them very briefly in a food processor but chopping with you knife will work just as well.
- Heat a large frying pan on a medium to high heat with a splash of olive oil. Add the onions and sweat gently until soft.
- Add the courgette and garlic and continue to sweat until the courgette are nearly fully soft – about 5 mins.
- Meanwhile put a medium saucepan of water onto boil with a pinch of salt. Once boiling add the pasta and cook according to packet instructions – any pasta shape will work perfectly.
- Add the mushrooms into the pan with the courgette and continue to cook for a couple of mins. Stir in the rose harissa and then add in the Tahini. If the Tahini is a little lumpy mix with a little bit of pasta water before adding in.
- Stir the sauce together and season with salt and pepper to taste. Add a couple of tbsp of the pasta water and continue to simmer until the pasta is cooked. (if the sauce is getting a little dry keep adding more pasta waster – you want it to be a looseish consistency, a bit like bolognese).
- Drain your pasta and serve up with a large dollop of sauce and sprinkle of chopped coriander.