Smoky, creamy pasta with burnt aubergine and tahini

Name: Smoky, creamy pasta with burnt aubergine and tahini
Cuisine: European, Italian, Mediterranean
Ingredients: 5 aubergines (1.25kg), 2 cut into roughly 3–4cm cubes and 3 left whole; 165ml olive oil; 1 onion, cut into 6 wedges (150g); 2 small vine tomatoes, left whole (200g); 1 red chilli (10g), left whole; 3 tbsp tomato paste; 1 tsp paprika; 7 garlic cloves, crushed; 80g tahini; 1 tbsp lemon juice; 300g dried pasta shells (conchiglie rigate); 10g parsley, roughly chopped; salt and black pepper

Instructions

Burnt aubergines, charred vegetables and nutty tahini are what give this dish a real depth and smokiness, resulting in creamy, vegan pasta made without cream, cheese, butter or any of the usual suspects. If you don’t have a griddle pan, char the vegetables in the oven instead.

Updated at: Fri, 07 Aug 2026 00:03:40 GMT