What are the main ingredients in Vegetarian Aubergine & Pistachio Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Vegetarian Aubergine & Pistachio Pasta?

Calories: 782, Carbs: 122 grams, Fat: grams, Protein: 33.7 grams, Sugar: 21 grams, Salt: 815 grams

How do I prepare Vegetarian Aubergine & Pistachio Pasta?

BEGIN WITH BRINJAL: Preheat the oven to 220°C. Spread the aubergine pieces on a roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway). AL DENTE PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil. ROLLED PEPPERCORN CHEESE: Place the crushed peppercorns on a chopping board and spread out in a single layer. Place the goat’s cheese on the pepper and gently roll until fully coated. Slice into rounds and set aside. ZESTY BABY MARROW: Return the pan or griddle pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. In the final minute, squeeze over the juice from 2 lemon wedges. Remove from the pan and season. TOSS TOGETHER: Toss the cooked aubergine, the baby marrow, ½ the torn basil, and ½ the pepper crusted goat’s cheese through the cooked pasta. Mix through the reserved pasta water until saucy. A TASTE SENSATION: Plate up the aubergine and baby marrow pasta and scatter with the zesty pistachio crumb. Serve the remaining pepper-coated goat’s cheese over the top and garnish with the remaining torn basil. Serve any remaining lemon wedges on the side. LEMONY CRUMBS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the breadcrumbs, the chopped pistachios, the lemon zest (to taste), and seasoning. Fry until the breadcrumbs have browned, 2-3 minutes (shifting occasionally). Remove from the pan.

What should be prepared from my kitchen to make Vegetarian Aubergine & Pistachio Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Vegetarian Aubergine & Pistachio Pasta

This veggie pasta dish will impress everyone at the table, whether they’re vegetarian or not. Oven-roasted aubergine is tossed with charred baby marrows, fresh basil, and black peppercorn-crusted goat’s cheese, and topped with a toasted pistachio & panko crumb. Give it a squeeze of lemon and enjoy the Italian feast, Chef!

Vegetarian Aubergine & Pistachio Pasta

with lemon & black pepper goat’s cheese

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Baby Marrow
Chevin Goats Cheese
Crushed Black Peppercorns
Fresh Basil
Fusili Pasta
Lemon
Lemons
NOMU Italian Rub
Panko Breadcrumbs
Pistachio Nuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Vegetarian Aubergine & Pistachio Pasta

Serves 1

BEGIN WITH BRINJAL
Preheat the oven to 220°C. Spread the aubergine pieces on a roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
LEMONY CRUMBS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the breadcrumbs, the chopped pistachios, the lemon zest (to taste), and seasoning. Fry until the breadcrumbs have browned, 2-3 minutes (shifting occasionally). Remove from the pan.
ROLLED PEPPERCORN CHEESE
Place the crushed peppercorns on a chopping board and spread out in a single layer. Place the goat’s cheese on the pepper and gently roll until fully coated. Slice into rounds and set aside.
ZESTY BABY MARROW
Return the pan or griddle pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. In the final minute, squeeze over the juice from 1 lemon wedge. Remove from the pan and season.
TOSS TOGETHER
Toss the cooked aubergine, the baby marrow, ½ the torn basil, and ½ the pepper crusted goat’s cheese through the cooked pasta. Mix through the reserved pasta water until saucy.
A TASTE SENSATION
Plate up the aubergine and baby marrow pasta and scatter with the zesty pistachio crumb. Serve the remaining pepper-coated goat’s cheese over the top and garnish with the remaining torn basil. Serve any remaining lemon wedges on the side.

Aubergine - 250g
NOMU Italian Rub - 10ml
Fusili Pasta - 100g
Panko Breadcrumbs - 40ml
Pistachio Nuts - 15g
Lemon - 1
Crushed Black Peppercorns - 5ml
Chevin Goat's Cheese - 50g
Baby Marrow - 150g
Fresh Basil - 3g

Download the Recipe

Serves 2

BEGIN WITH BRINJAL
Preheat the oven to 220°C. Spread the aubergine pieces on a roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
LEMONY CRUMBS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the breadcrumbs, the chopped pistachios, the lemon zest (to taste), and seasoning. Fry until the breadcrumbs have browned, 2-3 minutes (shifting occasionally). Remove from the pan.
ROLLED PEPPERCORN CHEESE
Place the crushed peppercorns on a chopping board and spread out in a single layer. Place the goat’s cheese on the pepper and gently roll until fully coated. Slice into rounds and set aside.
ZESTY BABY MARROW
Return the pan or griddle pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. In the final minute, squeeze over the juice from 2 lemon wedges. Remove from the pan and season.
TOSS TOGETHER
Toss the cooked aubergine, the baby marrow, ½ the torn basil, and ½ the pepper crusted goat’s cheese through the cooked pasta. Mix through the reserved pasta water until saucy.
A TASTE SENSATION
Plate up the aubergine and baby marrow pasta and scatter with the zesty pistachio crumb. Serve the remaining pepper-coated goat’s cheese over the top and garnish with the remaining torn basil. Serve any remaining lemon wedges on the side.

Aubergine - 500g
NOMU Italian Rub - 20ml
Fusili Pasta - 200g
Panko Breadcrumbs - 80ml
Pistachio Nuts - 30g
Lemon - 1
Crushed Black Peppercorns - 10ml
Chevin Goat’s Cheese - 100g
Baby Marrow - 300g
Fresh Basil - 5g

Download the Recipe

Serves 3

BEGIN WITH BRINJAL
Preheat the oven to 220°C. Spread the aubergine pieces on a roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
LEMONY CRUMBS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the breadcrumbs, the chopped pistachios, the lemon zest (to taste), and seasoning. Fry until the breadcrumbs have browned, 3-5 minutes (shifting occasionally). Remove from the pan.
ROLLED PEPPERCORN CHEESE
Place the crushed peppercorns on a chopping board and spread out in a single layer. Place the goat’s cheese on the pepper and gently roll until fully coated. Slice into rounds and set aside.
ZESTY BABY MARROW
Return the pan or griddle pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 4-6 minutes. In the final minute, squeeze over the juice from 3 lemon wedges. Remove from the pan and season.
TOSS TOGETHER
Toss the cooked aubergine, the baby marrow, ½ the torn basil, and ½ the pepper crusted goat’s cheese through the cooked pasta. Mix through the reserved pasta water until saucy.
A TASTE SENSATION
Plate up the aubergine and baby marrow pasta and scatter with the zesty pistachio crumb. Serve the remaining pepper-coated goat’s cheese over the top and garnish with the remaining torn basil. Serve any remaining lemon wedges on the side.

Aubergine - 750g
NOMU Italian Rub - 30ml
Fusili Pasta - 300g
Panko Breadcrumbs - 125ml
Pistachio Nuts - 45g
Lemons - 2
Crushed Black Peppercorns - 15ml
Chevin Goat’s Cheese - 150g
Baby Marrow - 450g
Fresh Basil - 8g

Download the Recipe

Serves 4

BEGIN WITH BRINJAL
Preheat the oven to 220°C. Spread the aubergine pieces on a roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
LEMONY CRUMBS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the breadcrumbs, the chopped pistachios, the lemon zest (to taste), and seasoning. Fry until the breadcrumbs have browned, 3-5 minutes (shifting occasionally). Remove from the pan.
ROLLED PEPPERCORN CHEESE
Place the crushed peppercorns on a chopping board and spread out in a single layer. Place the goat’s cheese on the pepper and gently roll until fully coated. Slice into rounds and set aside.
ZESTY BABY MARROW
Return the pan or griddle pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 4-6 minutes. In the final minute, squeeze over the juice from 4 lemon wedges. Remove from the pan and season.
TOSS TOGETHER
Toss the cooked aubergine, the baby marrow, ½ the torn basil, and ½ the pepper crusted goat’s cheese through the cooked pasta. Mix through the reserved pasta water until saucy.
A TASTE SENSATION
Plate up the aubergine and baby marrow pasta and scatter with the zesty pistachio crumb. Serve the remaining pepper-coated goat’s cheese over the top and garnish with the remaining torn basil. Serve any remaining lemon wedges on the side.