Baba Ganoush Pasta

Italian and Mediterranean flavors collide in this quick and easy, delectable, gluten & dairy free Baba Ganoush Pasta! A creamy tahini, alfredo-like sauce made with tahini, cannellini beans, lemon, and spices—topped with za’atar spiced roasted eggplant and roma tomato!

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The other day I was in the mood for a cozy pasta, but was craving roasted eggplant and a tahini sauce. I wanted to create a protein filled meal, so I thought, why not add some chickpea pasta to those two delicious Mediterranean flavors—and the Baba Ganoush Pasta came to be! I think you’re going to LOVE this.

How To Make Baba Ganoush Pasta

This recipe is really straightforward, and I love the fact that the tahini sauce is made in the blender or food processor!

Preheat the oven to 400℉.

Wash your veggies well! Next, cut the eggplant into circle slices. Cut them about an inch thick—that way they’ll end up with a buttery center! Cut the tomatoes in half. Lay the veggies on a baking sheet and drizzle olive oil over top, then sprinkle with a Mediterranean spice (I like to use za’atar seasoning). Bake for 15 minutes, flip the eggplant and bake for another 15 minutes. I like to set the oven to broil for another 2ish minutes at the very end.

Bring water to a boil and cook the chickpea pasta! I linked my favorite (Banza) pasta, but there are plenty of other chickpea pasta brands!

In a blender, combine the cannellini beans, tahini, garlic, lemon, and salt. Blend until the texture is like alfredo sauce. When adding the cannellini beans leave the water in one of the cans—this will help the sauce blend to a creamier consistency!

Once the veggies are finished, you’re ready to serve!

Pour the cannellini tahini sauce over the chickpea noodles & add a couple roasted eggplants and roma tomatoes over top. Add more sauce, a sprinkle of parsley and pepper flakes and you’re ready to enjoy!!

Like I said—SO easy!

How To Season The Veggies

Because the big piece of roasted eggplant is such a big part of this recipe—I like them smothered in seasoning! For this recipe, I used a za’atar seasoning. This blend is used most commonly in Mediterranean and Middle Eastern dishes—typically a combination of oregano, thyme, marjoram, cumin, sumac, sesame seeds, and salt! This spice has quickly become one of my absolute favorite things to add to my dishes, it’s even my new go-to spice to sprinkle over veggies & hummus!

Although it’s delicious, sometimes I don’t want to have to run out just to buy a new spice blend! No worries! This recipe is just as delicious if seasoned with a blend of Mediterranean spices like basil, garlic, oregano, parsley, cumin, black pepper—or a combo of anything above! But if you’ve new tried za’atar—keep it on the list of things to taste test!

Creamy Cannellini Tahini

A tongue twister to say the least! BUT WOW. This sauce is unbelievably flavorful, simple, and I was SHOOK when it came out to be the exact creamy texture of a typical alfredo! But like, a hundred times more healthy, protein filled, vegan, and delicious! Trust me!

The trick to the creaminess is making sure you completely process or blend the mixture until it is perfectly smooth.

Benefits of This Recipe

While this recipe is absolutely killing it not he flavor end, it is also packed with nutrition.

First of all, protein. Each serving of the chickpea pasta has 20 grams of protein, and every ½ cup of cannellini beans has 8 grams!

Veggies! The veggies are rich in fiber, antioxidants, and vitamins like C and potassium.

Herbs. Za’atar is rich in iron and a key ingredient of the spice is sumac which is filled with antioxidants.

No hidden oils! The only oil in this recipe is the olive oil used to cook the veggies! Seriously, I feel like everything has added oils and it is so refreshing to know exactly what I’m putting in my body!

To me—that is a huge benefit of cooking at home! There is obviously a time and place for eating out, but oh my goodness I love feeling refreshed after eating a healthy, nutrient rich, balanced meal at home. This way, I am able to control the amounts and types of ingredients that are being put in my meals, and even intentionally add ingredients that are healing to my body!

Need a Protein Boost?

While there is a significant amount of protein in this Baba Ganoush Pasta, if you’d like to add a meat, or more protein—I have a couple suggestions!

Lemon Garlic Chicken: This is my favorite protein to add & it’s really simple to make!

At least 2 hours before making this recipe—make a marinade with 2 juiced lemons, 2 tablespoons of vinegar, a cup of chicken broth, 2 tablespoons of garlic powder, basil, oregano, and some salt & pepper! Let 4-6 chicken thighs marinate. Bring a frying pan to medium-high heat, add the chicken and the marinade to the pan, cover, and cook until all of the liquid is soaked up. Let the chicken continue to cook on high heat for about 2 minutes on each side to get a perfect crisp! Check the internal temperature and if it’s at 165 degrees it’s good to go!

Curried Chickpeas: This is another incredible protein to add to this dish if you’re not in the mood for meat!

Put a pan on medium heat. In a small bowl mix 1 tablespoon of olive oil, 1 tablespoon garlic powder, 1 teaspoon cumin and paprika, salt & pepper to taste, and enough nut milk to make a paste. Pour the chickpeas and paste into the pan, toss until all of the chickpeas are covered. Turn the pan to high heat and crisp the chickpeas. Ads cover the pasta!

Frequently Asked Questions?

Enjoy!

Enjoy this delicious Baba Ganoush Pasta! Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy