Vegetarian Aubergine Mafaldine Pasta

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
  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).

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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).

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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, 30-35 minutes (shifting halfway).

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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, 30-35 minutes (shifting halfway).

  2. 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.

  3. 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.

  4. 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.

  5. 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 - 1kg

  • Onions - 2

  • Fresh Chillies - 4

  • Baby Tomatoes - 320g

  • Tomato Paste - 80ml

  • Ground Paprika - 30ml

  • Garlic Cloves - 4

  • Crème Fraîche - 160g

  • Tahini - 80ml

  • Lemons - 2

  • Mafaldine Pasta - 500g

  • Fresh Parsley - 10g

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