What are the main ingredients in Vegetarian Aubergine Mafaldine Pasta?

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

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?

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

Vegetarian Aubergine Mafaldine Pasta

Name: Vegetarian Aubergine Mafaldine Pasta
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender

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

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

Photo of Vegetarian Aubergine Mafaldine Pasta

Serves 1

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.

Fresh Parsley - 3g
Mafaldine Pasta - 125g
Lemon - 1
Tahini - 20ml
Crème Fraîche - 40ml
Garlic Clove - 1
Ground Paprika - 7,5ml
Tomato Paste - 20ml
Baby Tomatoes - 80g
Fresh Chilli - 1
Onion - 1
Aubergine - 250g

Download the Recipe

Serves 2

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.

Aubergine - 500g
Onion - 1
Fresh Chillies - 2
Baby Tomatoes - 160g
Tomato Paste - 40ml
Ground Paprika - 15ml
Garlic Clovees - 2
Crème Fraîche - 80ml
Tahini - 40ml
Lemon - 1
Mafaldine Pasta - 250g
Fresh Parsley - 5g

Download the Recipe

Serves 3

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.

Aubergine - 750g
Onions - 2
Fresh Chillies - 3
Baby Tomatoes - 240g
Tomato Paste - 60ml
Ground Paprika - 22,5ml
Garlic Cloves - 3
Crème Fraîche - 125ml
Tahini - 1
Lemons - 2
Mafaldine Pasta - 375g
Fresh Parsley - 8g

Download the Recipe

Serves 4

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.