Creamy Roast Capsicum Pasta with Eggplant

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!

Preparation time Prep: 10 mins
cook 30 mins
Skill level Easy Peasy

You will need:

  • 1 medium eggplant, stem removed and cubed
  • 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
  • ½ cup vegetable stock + extra as needed
  • ¼ cup tahini
  • Salt and pepper to taste
  • Vegan parmesan to taste (optional)


  • 1Preheat the oven to 180°C.
  • 2Toss 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 minutes or until everything is tender. Set aside.
  • 3Boil a large pot of water and cook the pasta according to its packet instructions. Drain and set aside.
  • 4In 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.
  • 5Add 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.
  • 6Stir through the pasta and roasted eggplant and heat through.
  • 7Divide the pasta onto 4 dishes, top with vegan parmesan if using, and enjoy while hot!
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