Smoky, creamy pasta with burnt aubergine and tahini

dinner · ⏱ 85 min · 4 portions · 92.0 g carbs / portion · vegan

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
http://flowcooking.food/en-us/recipe/515/smoky-creamy-pasta-with-burnt-aubergine-and-tahini/