Creamy Roast Capsicum Pasta with Eggplant - Vegan Recipe
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
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Cooking tools:
- Immersion blender
- Blender
- Oven
- Baking sheet
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Wooden spoon
- Plate
Ingredients
- 1 medium eggplant, stem removed and cubed (~1-2cm cubes)
- 2 red capsicum, seeded and chopped roughly
- 3 tablespoons 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
- pepper
- Vegan parmesan to taste (optional)
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