Spicy tomato pasta

Ingredients

• 2 servings giant pasta shells
• 120g cream cheese
• 1/2 lemon, juiced
• 2 tbsp harissa paste (mine was apricot)
• 2 tbsp tahini
• 2 tbsp balsamic
• 1/2 tsp ground cumin
• 60ml ish milk
• Salt and pepper
• 5g chopped parsley
• Pasta water

Method

1. In a large frying or saucepan, add all your sauce ingredients, whisking it well to get rid of the lumps in the cream cheese, then turn the heat to medium - medium low.
2. Mix/ whisk well until you have a smooth paste, then slowly add milk drop by drop until you have a smooth sauce.
3. Boil your pasta in well salted water until al dente (mine took about 12 minutes).
4. Drain your pasta, reserving about 1/4 cup worth of pasta water.
5. Add your pasta to your sauce, then add some of your pasta water. Turn to high heat and allow the sauce to reduce slightly.
6. Add to a large serving plate, top with chopped parsley and serve.