Baba Ganoush Pasta

Super simple
Super simple
Super simple
Super simple
0:40 m

Looking for dairy free pasta ideas, Baba Ganoush used as a pasta sauce is a great dairy cream alternative whist packing in more veggies. Whether you are looking for Veganuary meal ideas or have been vegan and vears, it's always great to know of more ways to bring 'creamy' textures into meals. This is a quick meal idea for a solo dinner or for all of the family.

Start cooking ➞




For the Baba Ganoush

<item-todo-done>2 tbsp tahini<item-todo-done><item-todo-done>4 aubergines<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done>2 tbsp parsley<item-todo-done>

For the pasta

<item-todo-done>2 portions of spaghetti<item-todo-done><item-todo-done> pepper to taste<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>

Before you start

Grill l Pestle and Mortar l Saucepan

Cook the aubergines

  • Gently slash the skins of the aubergines with a sharp knife (approx 4 times) and put them under the grill 
  • Grill for around 30 minutes, carefully turning them after halfway 
  • Once cooked, leave to cool

Create a paste

  • Put the garlic and a pinch of salt in a pestle and mortar and crush them up into a paste 
  • Add the lemon juice, tahini and olive oil and mix everything together to form a nice creamy sauce

Pull the aubergines and cook the pasta

  • Cut the cooked aubergines open with a sharp knife, remove the skins of the egg plants and then "pull" the flesh with two forks (make sure the flesh ends up like a mushy paste - a sharp knife and lots of fine chopping can also be useful here) 
  • Put the flesh into a pan that has warm olive oil in it 
  • Cook the pasta according to packet instructions, reserving the pasta water at the end

Finish the sauce

  • Add the paste from the pestle and mortar to the pan and stir it in to the flesh of the aubergine so it's well mixed 
  • Season with salt and pepper
  • Cook the sauce for at least 5 minutes - this is necessary so the garlic cooks through 
  • Pour the pasta water in to the pan and stir it into the creamy sauce

Mix through the pasta

  • Pour the freshly cooked pasta and the fresh parsley into the into the pan and stir it round so the pasta is well covered in Baba Ganoush sauce 
  • Serve immediately with a squeeze of fresh lemon juice, lots of black pepper and a sprinkle of parsley

Cost per portion


CO2e per portion

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