Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To roast
Sauce
Gremolata
Pasta
To serve
How it's done
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To roast
Place the aubergines on a baking tray. Approx. 45 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove the skin.
Sauce
Place the aubergine flesh and tahini in a measuring cup along with all the other ingredients up to and including the nutritional yeast, puree until smooth, season with salt, set aside.
Gremolata
In a bowl, mix the pine nuts with all the other ingredients up to and including the lemon juice, set aside.
Pasta
Cook the pasta in simmering salted water until just al dente. Set aside approx. 100 ml of the cooking water, drain the pasta. Add the pasta to the sauce along with the reserved cooking water, mix, heat through.
To serve
Plate up the pasta, top with the gremolata, vegan feta substitute and chilli flakes.
| Note: | Nutritional yeast is available from Coop Vitality pharmacies. |
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