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Recipe 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!

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)

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Directions

10 mins to prep

30 mins to cook

  1. Step 1

    Preheat the oven to 180°C.

  2. 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.

  3. Step 3

    Boil a large pot of water and cook the pasta according to its packet instructions. Drain and set aside.

  4. 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.

  5. 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.

  6. Step 6

    Stir through the pasta and roasted eggplant and heat through.

  7. Step 7

    Divide the pasta onto 4 dishes, top with vegan parmesan if using, and enjoy while hot!