Aubergine and tahini pasta

Vegan main dish Vegetarian
Total: 1 hr 15 min. | Active: 30 min.
vegetarian

Aubergine and tahini are the ultimate pairing – even as a pasta sauce! Normally, I use these two ingredients for baba ganoush, but as a creamy sauce for pasta, they're a real game changer. This recipe is quick to make and packed with fresh and nutty flavours. Ideal for days when you want to treat yourself to something special!

Recipe by:
Tosca - Chef Tosca

Ingredients

for 4 people

To roast
1 kg aubergine
Sauce
60 g tahini (sesame paste)
½ dl lemon juice
1 tbsp olive oil
20 g nutritional yeast
  salt to taste
Gremolata
40 g pine nuts
½ bunch flat-leaf parsley, finely chopped
½ bunch basil, finely chopped
1 ½ tbsp olive oil
1  organic lemon, grated zest and 2 tbsp of juice
Pasta
300 g pasta (e.g. Linguine)
  salted water, boiling
To serve
a little  chilli flakes
40 g vegan feta substitute, crumbled

How it's done

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.

Show complete recipe