Serves 4
Photo by Anna Sergeeva
This vegan eggplant pasta is smoky, creamy, lemony, smothered in tahini and comes together in about 29 minutes, because that’s the whole point of my new cookbook, The 29-Minute Vegan!
Baba ghanoush is one of my ultimate comfort foods. If I see it on a menu, you can bet I’m ordering it. There’s something about dipping warm pita into that velvety, smoky eggplant dip that just hits the spot every time. The creamy eggplant that melts in your mouth, the toasty tahini, the bright tang of lemon, and the perfect kick of spice – what’s not to love?
So, if I’m already obsessed with scooping it up on bread, it makes sense I’d love it all over pasta. A creamy, nutty, spicy sauce with meltingly tender slices of eggplant. A hint of cumin, garlic, and thyme. And then you crown it with fresh lemon slices and toasty pine nuts, adding that extra pizazz. You’ll never see dip (or pasta) the same way again.
What makes this vegan eggplant pasta recipe work is the method. The eggplant goes straight into a hot skillet – no roasting, no waiting – and cooks down into something silky and almost falling apart in about 10 minutes. Then the garlic and breadcrumbs go in and toast up in the pan, picking up all that eggplant flavor. The tahini, lemon juice, and broth fold in last and thicken into a sauce that’s smoky, bright, and creamy all at once.
And that lemon. Fresh lemon juice in the sauce, thin slices of lemon on top – this pasta is a seasonal chameleon. Bright enough for a warm Spring evening (al fresco, if you can, with a nice glass of white wine), but also comforting enough for a cozy Autumn dinner. If you’re looking for a fresh lemon pasta that actually delivers on flavor, this is it.
I love tahini and noodles, I hope you do, too! Make this eggplant tahini pasta your entire personality.
VEGAN EGGPLANT PASTA FAQ
What pasta works best for this vegan eggplant pasta recipe? Fusilli is great because the curly shape holds onto the sauce, but honestly any short pasta works. Rigatoni, raddiatore, penne, orecchiette, all good. Just avoid something too delicate like angel hair, the sauce needs something with a little body to cling to.
Can I roast the eggplant instead of cooking it in a skillet? It really needs to be done in the pan or you will lose the juiciness and meltiness that this recipe requires.
Can I bulk up the protein situation? A Chickpea Cutlet on top is the classic move. Golden Savory Baked Tofu works beautifully too and pairs very naturally with the bright flavors. You could also try a Gluten-Free Tofu Chicken Cutlet for crispy crunchiness. Or simply stir some chickpeas in to warm through. Any white beans, really, but chickpeas are my fave. As is, though, it does have around 20 grams of protein with the pasta, tahini and pinenuts.
Can I make this vegan eggplant pasta gluten free? Fer sure. Use your favorite gluten free pasta and swap the breadcrumbs for gluten free breadcrumbs or just leave them out. The sauce will still be creamy and delicious.
Is this a good make ahead recipe? The pasta is best fresh since the noodles absorb the sauce as it sits. That said the sauce itself can be made ahead and stored in the fridge for a day or two — just cook the pasta fresh and fold it together when you’re ready.
How did I end up here? Searching “vegan eggplant pasta” maybe? Or “baba ganoush pasta,” “lemon eggplant pasta,” “spring pasta recipes,” “plant based eggplant recipe,” or “easy vegan pasta.” You found the one. Welcome.
Baba Ghanoush Pasta
Ingredients
- 1 pound fusilli
- 1 medium eggplant
- 3 tablespoons olive oil
- 1 teaspoon salt divided
- 4 cloves garlic minced
- 1/2 cup plain breadcrumbs
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon ground black pepper
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 1 1/2 cups vegetable broth
For garnish:
- 1/4 cup pine nuts toasted
- Roughly chopped fresh parsley
- 1 lemon thinly sliced, seeds removed
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions to al dente. Drain and place back in the pot.
- In the meantime, preheat a large skillet over medium-high heat. Cut the eggplant into 1/4-inch thick semicircles. Add the eggplant to the pan. Sprinkle with 1/2 teaspoon of the salt and drizzle with the oil, tossing to coat. Spread into as much of a single layer as you can but don’t worry too much about overlap. Flip occasionally until the eggplant is softened and lightly browned, 8 to 10 minutes. It’s okay if it starts to fall apart.
- While the eggplant cooks, mince the garlic and prepare the garnishes.
- Add the minced garlic, breadcrumbs, thyme, oregano, cumin, paprika, remaining 1/2 teaspoon salt, and pepper and toss to coat. The breadcrumbs should toast and become a few shades darker in about 2 minutes.
- Fold in the tahini, lemon juice, and vegetable broth, stirring well to incorporate, and cook for about 2 minutes until the sauce thickens. Taste for salt and seasoning.
- Gently fold the saucy eggplant into the pot with the cooked pasta. Divide among bowls and top each serving with pine nuts, parsley, and lemon slices.
