Babganoush-Hummus Pasta (Vegan)
Aubergine, chickpeas and wheat penne simmered on the stove and spiced with cumin. It's finished with parsley and pine nuts.
30 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · 30 min total
- medium
- 1
Heat a large pot of water to a boil, salt water and cook pasta to al dente.
- 2
While water boils heat extra-virgin olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat. Season the chick peas and eggplant with cumin, coriander, red pepper flakes, salt and pepper, cover with lid and allow to cook for about 10 minutes. Stir in lemon zest and continue to cook until eggplant has broken down, about another 5 to 10 minutes.
- 3
Remove the vegetables from the pan and place into a blender or food processor. Add the vegetable stock and tahini paste and process until a sauce consistency. Add the sauce back to the saucepan and heat over low heat until ready to serve.
- 4
Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts. Place into a serving dish.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
