This spaghetti with muhammara sauce is a simple one-pot vegetarian meal made by tossing cooked spaghetti with walnut-red pepper sauce and topping it with crunchy walnuts and parsley.
Spaghetti With Muhammara Sauce
- Quick Glance
- Quick Glance
- 15 M
- 25 M
- Serves 4
Bring a large saucepan of salted water to a boil. Cook the pasta according to package directions until the pasta is tender but still has a little bite to it.
Drain the pasta and return it to the saucepan. Stir in the muhammara until the pasta is bright and creamy.
Divide the sauce among 4 warm bowls and sprinkle each with the chopped walnuts and parsley. Serve with lemon wedges.
Recipe Testers' Tips
It is best to think of this as more of an idea than a recipe. The question at hand is "can muhammara stand in for pesto or tomato sauce as a pasta sauce?" The answer is an unequivocal "yes."
But the degree of deliciousness here will depend entirely upon the muhammara itself. There is a good recipe from Paula Wolfert on this site. I chose to go with one from "Mediterranean Harvest," by Martha Rose Shulman, for the simple reason that it was easier to make gluten-free, because it called for breadcrumbs rather than specific wheat crackers, as Wolfert's does, and it was excellent. No matter the recipe you use, if it is one that you love, you will find that muhammara does indeed make a great sauce for pasta.
This is absolutely delicious. I love muhammara but I wasn't sure how it would pair with spaghetti. It's strangely reminiscent of spaghetti Bolognese...somehow. The sweetness from the pomegranate molasses with the roasted red peppers mimics the tomato sauce and the walnuts give it some weight, a certain meatiness. My husband and I along with our toddler happily slurped this right up!
I never would have thought to pair muhammara with spaghetti, but it's a really crave-worthy final dish that scores some major points for shaking up the usual pasta combos. Whether this is a weeknight meal for you depends on whether you are using store-bought sauce or making it yourself (which does take some time), but having leftovers for sandwiches, wraps, and just general snacking was worth the time investment.
Don't think for a second about skipping the lemon or the walnut and parsley condiment; the acidity and herbs are integral to rounding out all the flavors and the dish isn't complete without it. I cut a lemon into wedges and gave everyone their own wedge to season their portion.