i added water to smooth out tahini .nice simple pasta dish zwt9
I think the spice blend must make a huge difference in the success of this recipe. I used Ras El Hanout a Moroccan Spice Blend by Rachael Ray for the spice blend and it just didn't do it for me. Honestly, it was a little bland, with the almond butter overpowering the rest of the dish. Like the other reviewers, I added a little water to make it less dry.
I stirred up the mixed nut butter i used with 4 tsp hot water and served this with grated carrots. It was a great lunch, thank you Mia for sharing. I will make this again. Made during Ramadan Tag Game 2010
Mia this was a GREAT and QUICK lunch! So easy to make and with such lovely ingredients too! I decided to use Tahini, as you suggest in the introduction and used my own home-made North African Ras El Hanout Spice Mix, which is a yellow blend. I found the pasta a little dry, and I may add a slosh of olive oil next time, or maybe a little water.....but, the flavours were wonderful! Made for the Sands and Spices Challenge in the Veggie forum for ZWT6 and the Cheese and Whine Gang! Merci Mia, I will let you know how it is next time I make it with a little oil or water! FT:-) (Photo to be posted.)