Creamy Roast Capsicum Pasta with Eggplant Recipe
This recipe is rated 4.6 out of 5.
Gluten-free option
Soy-free option
Refined sugar free
Oil-free option
Nut-free option
Budget friendly
Easy peasy
Kid-friendly
Comfort food
Lazy dinners
Main meals
A uniquely wholesome, satisfying pasta dish … Softened eggplant is right at home here tossed in a tahini-based sauce, which has a rich, deep sweetness thanks to the roasted capsicum blended through it!
You will need
Serves 4
- 1 medium eggplant, stem removed and cubed (~1-2cm cubes)
- 2 red capsicum, seeded and chopped roughly
- 3 tablespoon olive oil (or sub water)
- 4 serves of pasta, regular or gluten free
- 1 brown onion, chopped finely
- 3 cloves garlic, crushed
- 1/2 cup vegetable stock + extra as needed
- 1/4 cup tahini
- Salt and pepper to taste
- Vegan parmesan to taste (optional)
Recipe: Rainbow Nourishments
Directions
-
Step 1
Preheat the oven to 180°C.
-
Step 2
Toss the eggplant with olive oil and spread on one side of a baking tray. Toss the capsicum with oil and spread on the other side of a baking tray. Bake for 20-30 minutes or until everything is tender. You may need to take the capsicum out first (before it chars) and leave the eggplant in a bit longer to go super soft, so check both separately. Set aside.
-
Step 3
Boil a large pot of water and cook the pasta according to its packet instructions. Drain and set aside.
-
Step 4
In the same pot, sauté the oil and onion over high heat for 2 minutes or until the onion is slightly softened. Add the garlic and sauté for another minute.
-
Step 5
Add the capsicum, stock and tahini to the pot. Use a stick blender or stand blender to puree the mixture until smooth. Season with salt and pepper.
-
Step 6
Stir through the pasta and roasted eggplant and heat through.
-
Step 7
Divide the pasta onto 4 dishes, top with vegan parmesan if using, and enjoy while hot!
Did this hit the spot? Thank you!
Rate it to help others find new favourites! Your rating helps give the best recipes a boost.
Select a star to rate the recipe
Recipe: Rainbow Nourishments
