Roast Garlic Tahini Pasta Sauce

Steven gets credit for finding this recipe on @Nicki_Cooks Instagram feed.   I added maple syrup to counter balance the acidity and you can play around with the recipe, adding more or less lemon juice, parsley and chilli to suit your taste.

1 large garlic bulb

3 tbsp tahini

1 tbsp dried parsley

1 tsp chilli flakes

2 tbsp lemon juice

Rapeseed oil

Maple syrup

Salt and pepper

150 g spaghetti

Serves 2

Pre-heat the oven to 180º.   Cut the top off the garlic bulb, place on some tinfoil, drizzle with oil and season with salt and pepper, wrap in the foil and roast for one hour, until brown and caramelised.   Leave to cool for 15 mins.

Once cool squish the garlic flesh out of the skin into a bowl and mash thoroughly with a fork.   In the meantime cook the spaghetti reserving some of the cooking water.

Add the tahini, parsley, chilli flakes and lemon juice to the mashed garlic and mix to a thick paste, then gradually add the cooking water, to thin the mixture out.   You want to achieve a pouring cream consistency.   At this stage I added a little maple syrup for sweetness and plenty salt and pepper.

Mix the spaghetti with the garlic tahini sauce and serve with a good grinding of black pepper and a little more parsley and chilli flakes if you fancy it.