Roasted aubergine and rocket pasta
On vegan or meat-free days one of the easiest meal to have is a vegetable-based pasta dish. This roasted Aubergine and rocket pasta is ready within 15 minutes, if your using pre-baked or pre-grilled aubergine. It’s delicious, filling and healthy! You can supplement it with vegan or proper Parmesan shavings if you like.
Ingredients
Method
- Grill, barbecue or bake the aubergine until you can easily push a skewer through the flesh. Let it cool, then rest in the fridge until you’re ready to cook your pasta dish (it can be refrigerated up to 5 days!).
- Cook the pasta according to packet instructions, then drain, keeping a small glass of the cooking water.
- Lightly dry-toast the pine nuts, then set aside.
- Spoon out the aubergine flash into a food processor. Add one handful of the rocket leaves, the spices, garlic, tahini and lemon juice. Whizz until you get a nice, textured paste. Taste, season with salt& pepper – add more lemon juice or spices according to your liking.
- Mix the aubergine paste with the pasta, adding a couple of spoonful of the cooking water.
- Fold in the rocket leaves, then divide the pasta between two plates.
- Scatter the pine nuts on top and serve with plenty of freshly ground pepper.