vegan baba ganoush pasta

This vegan baba ganoush pasta will be your new favorite pasta recipe.

2 servings

1 ⅓medium or 4 tiny eggplants - stems removed and cut in half

1 ⅓ clovesgarlic

⅕ teaspooncumin

⅕ teaspoonpaprika

¼ cupolive oil

¼ cuptahini

½ teaspoonsalt

1 ⅓ tablespoonsfinely chopped parsley

pinchblack pepper

juice from 1 lemon

⅕ cupreserved pasta water adjust to your thickness preference

1 ⅔servings cooked pasta of choice

⅓ cupcrumbled vegan or regular feta optional

1 ⅔ tablespoonsfinely chopped parsley

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Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon

Claim $4 coupon

Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon

Preheat oven to 425 degrees.
Add eggplants face down to a sheet pan lined with parchment paper. Bake for 30-40 minutes, until eggplants are browned and forked tender.
Add eggplant meat to a blender with all of the other ingredients. Blend until smooth.
Mix Baba Ganoush with pasta. Top with feta and parsley if using.