Fettuccine With Muhammara Sauce
[Vegan, Gluten-Free]

To Make the Pepper Paste:

1. Preheat the oven at 400°F and roast the whole bell pepper by turning it from time to time until it has dark bubbles on the surface (obviously they will not burn).
2. Then remove the peel, the white part, and the seeds and add to the blender with chilis and salt. 
3. Spread the mixture onto a baking tray, then place in the oven at the lowest temperature setting for about 30 minutes.
4. You can store leftover paste in sterilized glass jars covered with olive oil.

To Make the Muhammara:

1. Blend together walnuts and pistachios until a fine crumble forms.
2. Toast the crumble briefly in a non-stick pan with a drizzle of olive oil, chili powder, cumin, coriander, and garlic. Stir constantly with a wooden spoon to prevent it from burning.
3. In a bowl mix the crumble with pepper paste and pomegranate syrup.
4. Add the chili oil and olive oil and blend until smooth.

To Make the Pasta:

1. Warm some vegetable broth
2. In a large wok or skillet, pour the desired amount of muhammara with broth to thin. In the meantime, cook the pasta. When pasta is done, combine with muhammara.
3. Plate with a drizzle of olive oil or raw argan oil, and some roughly minced walnuts.