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Smoky, creamy pasta with burnt aubergine and tahini

Smoky, creamy pasta swirled with charred aubergine depth.
Tangy tahini sauce clings to every shell, rich and velvety.
Warm, bold, and comforting, finished with parsley-fresh brightness.

dinner ⏱ 85 min 560 kcal / portion 92.0 g carbs / portion (estimated) vegan 🔗 Original source

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Smoky, creamy pasta with burnt aubergine and tahini
v6 · rb0e705f985 20260727Z1751 165 ml olive oil 7 pieces garlic clove 300 g dried pasta shell 10 g parsley salt to taste 345 ml water 🔥 preheat oven to 220°C fan 🔥 ⏱ 30 min toss aubergine cubes with oil, salt and black pepper, then roast until deeply browned 🍳 ⏱ 35 min prick whole aubergines and grill in griddle pan until well charred, then cool slightly 🍳 ⏱ 10 min char onion, vine tomatoes and chilli with olive oil in same pan until very well charred and softened 🔪 peel charred aubergines and add flesh to charred vegetables 🍳 ⏱ 5 min cook tomato paste, paprika and garlic with medium heat and oil until dark red 🌀 blend sauce base liquid with charred veg and salt and black pepper until completely smooth 🌀 whisk tahini, remaining garlic, lemon juice, water and pinch of salt until smooth 🍳 ⏱ 8 min cook dried pasta shells in salted boiling water until al dente, then drain and reserve pasta water 🍳 add reserved pasta water and half roasted aubergine to sauce base and heat through 🍳 ⏱ 2 min add drained pasta and stir to warm through 🌀 toss remaining roasted aubergine with parsley and last oil 🍽 transfer pasta to a large serving platter with a lip, drizzle over a good amount of the tahini sauce, then spoon over the aubergine and parsley mixture; serve extra tahini sauce alongside Smoky Tahini Pasta 🎉 5 pieces aubergine black pepper to taste 150 g onion 200 g vine tomato 10 g red chilli 3 tbsp tomato paste 1 tsp paprika 80 g tahini 1 tbsp lemon juice aubergine, black pepper onion, vine tomato, red chilli tomato paste, paprika tahini, lemon juice 70 ml 275 ml other half half
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Preparation steps

  1. preheat oven to 220°C fan
  2. toss aubergine cubes with oil, salt and black pepper, then roast 30 min until deeply browned
  3. prick whole aubergines and grill in griddle pan 35 min until well charred, then cool slightly
  4. char onion, vine tomatoes and chilli with olive oil in same pan for 10 min until very well charred and softened
  5. peel charred aubergines and add flesh to charred vegetables
  6. cook tomato paste, paprika and garlic with medium heat and oil about 5 min until dark red
  7. blend sauce base liquid with charred veg and salt and black pepper until completely smooth
  8. whisk tahini, remaining garlic, lemon juice, water and pinch of salt until smooth
  9. cook dried pasta shells in salted boiling water 8 min until al dente, then drain and reserve pasta water
  10. add reserved pasta water and half roasted aubergine to sauce base and heat through
  11. add drained pasta and stir to warm through about 2 min
  12. toss remaining roasted aubergine with parsley and last oil
  13. transfer pasta to a large serving platter with a lip, drizzle over a good amount of the tahini sauce, then spoon over the aubergine and parsley mixture; serve extra tahini sauce alongside

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