Spicy Tomato Pasta


2 servings giant pasta shells

120g natural almond spread

1/2 lemon, juiced

2 tbsp harissa paste

2 tbsp tahini

2 tbsp balsamic

1/2 tsp ground cumin

60ml plant drink

Salt and pepper

5g chopped parsley

Pasta water


In a large frying or saucepan, add all your sauce ingredients, whisking it well to get a smooth consistency, then turn the heat to medium – medium low.

Mix/ whisk well until you have a smooth paste, then slowly add plant drink drop by drop until you have a smooth sauce.

Boil your pasta in well salted water until al dente (mine took about 12 minutes).

Drain your pasta, reserving about 1/4 cup worth of pasta water.

Add your pasta to your sauce, then add some of your pasta water. Turn to high heat and allow the sauce to reduce slightly.

Add to a large serving plate, top with chopped parsley, and serve.