Spaghetti With Muhammara Sauce

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.

A pot of spaghetti with muhammara sauce next to a plate and a cutting board with parsley on it.

Muhammara is a wonderfully vibrant and flavorful red pepper and walnut dip from the Middle East. But just in case you need any more persuading, as well as being simply wonderful to scoop up pieces of toasted pita and the odd carrot stick, muhammara also makes a fantastically bright, creamy vegan sauce for a bowl of spaghetti, with some extra chopped walnuts sprinkled on top for added crunch and a generous amount of flat leaf parsley for both color and an extra hit of flavor.–Rachel Phipps

Spaghetti With Muhammara Sauce

  • Quick Glance
  • (1)
  • 15 M
  • 25 M
  • Serves 4
5/5 - 1 reviews
Print RecipeBuy the One Pan Pescatarian cookbook

Want it? Click it.


  • For the pasta
  • For the muhammara
  • To serve


Cook the pasta

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.

Make the muhammara

While the pasta is cooking, in a food processor or blender, blitz together the drained peppers, walnuts, cumin seeds, date molasses, and a good pinch of sea salt until very smooth. 

Stir in the lemon juice. Taste, and adjust seasoning, if needed.

Finish the pasta

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.

Print RecipeBuy the One Pan Pescatarian cookbook

Want it? Click it.

Recipe Testers' Reviews

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!

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Back to Spaghetti With Muhammara Sauce on Leite's Culinaria