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!
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!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.