Name: Roasted aubergine and rocket pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 medium aubergine (pre-baked); 200g pasta of your choice; 1 clove of garlic; 1 tbsp tahini paste; 2 handful of wild rocket; 1/2 tsp ground cumin; 1 pinch of cayenne or paprika; Juice of 1/2 lemon; Salt and pepper; 1 tbsp toasted pine nuts or walnuts

Roasted aubergine and rocket pasta

18 Sep 2019

by Wholeness

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

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

1 medium aubergine (pre-baked)
200g pasta of your choice
1 clove of garlic
1 tbsp tahini paste
2 handful of wild rocket
1/2 tsp ground cumin
1 pinch of cayenne or paprika
Juice of 1/2 lemon
Salt and pepper
1 tbsp toasted pine nuts or walnuts

Instructions

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.