Totally vegan, packed with warming spices and just about one of the best pasta dishes I have ever made, you may not have thought Syrian cuisine and pasta would go together but boy this is a full 10/10.
Make it now, thank me later.
- 500g tagliatelle
- 4 tablespoons olive oil, plus extra for drizzling
- 2 onions, finely sliced
- 4 garlic cloves, finely chopped
- 2 handfuls of chopped coriander leaves
- 2 teaspoons dried mint
- 2 cardamom pods, bashed
- 1 teaspoon allspice
- 1 teaspoon ground cumin
- ½ teaspoon sumac
- ¼ teaspoon ground cinnamon
- 400g tin green lentils, drained and rinsed
- 1 tablespoon tomato puree
- 250ml vegetable stock
- ½ lemon, juiced
- 4 tablespoons pomegranate molasses
- 50g pomegranate seeds
- 60g walnuts, roughly chopped
- Sea salt
- Cook the pasta in a large pan of boiling water for about 7–8 minutes until al dente.
- Meanwhile, heat half the oil in a large pan over a medium heat.
- Add half the onions and cook, stirring occasionally, for 8–10 minutes until golden.
- Put the garlic and half the coriander into the pan and mix well.
- Add the dried mint, cardamom, allspice, cumin, sumac and cinnamon.
- Season with a good pinch of salt and mix well.
- Tip the cooked pasta and drained lentils into the pan with the onion and add the tomato puree, stock, lemon juice and pomegranate molasses.
- Mix together really well.
- Cover, reduce the heat to low and cook for 5–6 minutes or until the pasta is beautifully tender.
- Meanwhile, heat the remaining oil in a small non-stick frying pan over a high heat and stir-fry the remaining onion for 6–8 minutes until really golden and crispy.
- Divide the pasta mixture between serving bowls and garnish each one with pomegranate seeds, walnuts, fried onions and the remaining coriander.