We bet you’ve probably never heard of this delicate, ribbon-like pasta, Chef! The same will be true for friends and family you want to show your culinary skills off to. Coated in a homemade crème fraîche, tomato & paprika sauce, loaded with oven roasted aubergine, and finished with a lemon-tahini drizzle.
Vegetarian Aubergine Mafaldine Pasta
Vegetarian Aubergine Mafaldine Pasta
with lemon & fresh parsley
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Aubergine
- Baby Tomatoes
- Creme Fraiche
- Fresh Chilli
- Fresh Chillies
- Fresh Parsley
- Garlic Clove
- Garlic Clovees
- Garlic Cloves
- Ground Paprika
- Lemon
- Lemons
- Mafaldine Pasta
- Onion
- Onions
- Tahini
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
ROASTED AUBS
Preheat the oven to 220°C. Spread the Aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 25-30 minutes (shifting halfway).
CREAMY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion, the sliced chilli (to taste), and the rinsed baby tomatoes until golden and blistered, 4-5 minutes (shifting occasionally). Add the tomato paste, the paprika, ½ the grated garlic, and seasoning. Fry until fragrant, 1-2 minutes. Allow to cool slightly before transfering to a blender, add the crème fraîche, a splash of water, and blitz until smooth.
TASTY Tahini DRIZZLE
In a bowl, combine the remaining garlic, the Tahini, and a generous squeeze of lemon juice. Loosen with warm water in 10ml increments until drizzling consistency and season.
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil. Combine the pasta with the creamy tomato sauce and the roasted Aubergine. Loosen with the reserved pasta water until saucy consistency.
IMPRESSIVE ITALIAN MEAL
Bowl up the creamy pasta, drizzle over the Tahini dressing (to taste), and garnish with the chopped parsley. Scatter over any remaining chilli (to taste) and serve with any remaining lemon wedges.
ROASTED AUBS
Preheat the oven to 220°C. Spread the Aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 25-30 minutes (shifting halfway).
CREAMY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion, the sliced chilli (to taste), and the rinsed baby tomatoes until golden and blistered, 4-5 minutes (shifting occasionally). Add the tomato paste, the paprika, ½ the grated garlic, and seasoning. Fry until fragrant, 1-2 minutes. Allow to cool slightly before transfering to a blender, add the crème fraîche, a splash of water, and blitz until smooth.
TASTY Tahini DRIZZLE
In a bowl, combine the remaining garlic, the Tahini, and a generous squeeze of lemon juice. Loosen with warm water in 10ml increments until drizzling consistency and season.
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil. Combine the pasta with the creamy tomato sauce and the roasted Aubergine. Loosen with the reserved pasta water until saucy consistency.
IMPRESSIVE ITALIAN MEAL
Bowl up the creamy pasta, drizzle over the Tahini dressing (to taste), and garnish with the chopped parsley. Scatter over any remaining chilli (to taste) and serve with any remaining lemon wedges.
ROASTED AUBS
Preheat the oven to 220°C. Spread the Aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
CREAMY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion, the sliced chilli (to taste), and the rinsed baby tomatoes until golden and blistered, 6-7 minutes (shifting occasionally). Add the tomato paste, the paprika, ½ the grated garlic, and seasoning. Fry until fragrant, 1-2 minutes. Allow to cool slightly before transfering to a blender, add the crème fraîche, a splash of water, and blitz until smooth.
TASTY Tahini DRIZZLE
In a bowl, combine the remaining garlic, the Tahini, and a generous squeeze of lemon juice. Loosen with warm water in 10ml increments until drizzling consistency and season.
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil. Combine the pasta with the creamy tomato sauce and the roasted Aubergine. Loosen with the reserved pasta water until saucy consistency.
IMPRESSIVE ITALIAN MEAL
Bowl up the creamy pasta, drizzle over the Tahini dressing (to taste), and garnish with the chopped parsley. Scatter over any remaining chilli (to taste) and serve with any remaining lemon wedges.
ROASTED AUBS
Preheat the oven to 220°C. Spread the Aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
CREAMY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion, the sliced chilli (to taste), and the rinsed baby tomatoes until golden and blistered, 6-7 minutes (shifting occasionally). Add the tomato paste, the paprika, ½ the grated garlic, and seasoning. Fry until fragrant, 1-2 minutes. Allow to cool slightly before transfering to a blender, add the crème fraîche, a splash of water, and blitz until smooth.
TASTY Tahini DRIZZLE
In a bowl, combine the remaining garlic, the Tahini, and a generous squeeze of lemon juice. Loosen with warm water in 10ml increments until drizzling consistency and season.
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil. Combine the pasta with the creamy tomato sauce and the roasted Aubergine. Loosen with the reserved pasta water until saucy consistency.
IMPRESSIVE ITALIAN MEAL
Bowl up the creamy pasta, drizzle over the Tahini dressing (to taste), and garnish with the chopped parsley. Scatter over any remaining chilli (to taste) and serve with any remaining lemon wedges.
Frequently Asked Questions
What is the preparation time for Vegetarian Aubergine Mafaldine Pasta?
The preparation time for Vegetarian Aubergine Mafaldine Pasta with lemon & fresh parsley is between 25 and 40 minutes.
What is the total time required to make Vegetarian Aubergine Mafaldine Pasta with lemon & fresh parsley?
The total time required to make Vegetarian Aubergine Mafaldine Pasta with lemon & fresh parsley is between 40 and 55 minutes.
How many servings does Vegetarian Aubergine Mafaldine Pasta provide?
4 servings
What are the main ingredients in Vegetarian Aubergine Mafaldine Pasta?
Aubergine, Baby Tomatoes, Creme Fraiche, Fresh Chilli, Fresh Chillies, Fresh Parsley, Garlic Clove, Garlic Clovees, Garlic Cloves, Ground Paprika, Lemon, Lemons, Mafaldine Pasta, Onion, Onions, Tahini, Tomato Paste
What is the nutritional information of Vegetarian Aubergine Mafaldine Pasta?
Calories: 892, Carbs: 131 grams, Fat: grams, Protein: 29.1 grams, Sugar: 27.3 grams, Salt: 164 grams
How do I prepare Vegetarian Aubergine Mafaldine Pasta?
IMPRESSIVE ITALIAN MEAL: Bowl up the creamy pasta, drizzle over the tahini dressing (to taste), and garnish with the chopped parsley. Scatter over any remaining chilli (to taste) and serve with any remaining lemon wedges. PERFECT PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil. Combine the pasta with the creamy tomato sauce and the roasted aubergine. Loosen with the reserved pasta water until saucy consistency. TASTY TAHINI DRIZZLE: In a bowl, combine the remaining garlic, the tahini, and a generous squeeze of lemon juice. Loosen with warm water in 10ml increments until drizzling consistency and season. CREAMY TOMATO SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, the sliced chilli (to taste), and the rinsed baby tomatoes until golden and blistered, 4-5 minutes (shifting occasionally). Add the tomato paste, the paprika, ½ the grated garlic, and seasoning. Fry until fragrant, 1-2 minutes. Allow to cool slightly before transfering to a blender, add the crème fraîche, a splash of water, and blitz until smooth. ROASTED AUBS: Preheat the oven to 220°C. Spread the aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Vegetarian Aubergine Mafaldine Pasta?
Aubergine, Baby Tomatoes, Creme Fraiche, Fresh Chilli, Fresh Chillies, Fresh Parsley, Garlic Clove, Garlic Clovees, Garlic Cloves, Ground Paprika, Lemon, Lemons, Mafaldine Pasta, Onion, Onions, Tahini, Tomato Paste
How many calories does Vegetarian Aubergine Mafaldine Pasta have?
892 calories
How much fat content does Vegetarian Aubergine Mafaldine Pasta have?
grams
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