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 seasoned roasted eggplant and roma tomatoes!
Ingredients
- 1 Box Chickpea Penne Pasta
- 2 Cans Cannellini Beans
- 1 Eggplant
- 4 Roma Tomatoes
- 1 Tablespoon Tahini
- 1 Tablespoon Garlic minced
- 2 Lemons juiced
- 2 Teaspoons Salt
- 1 Tablespoon Mediterranean Spices
- 1 Tablespoon Olive Oil
Instructions
- Preheat the oven to 400℉.
- Cut the eggplant into circle slices, and the roma tomatoes in half. Lay 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.
- In a blender, combine the cannellini beans (keep the water in one of the cans), tahini, garlic, lemon, and salt. Blend until the texture is like alfredo sauce.
- Once the veggies are finished, you’re ready to serve!
- Pour the cannellini tahini over the chickpea noodles, add a couple roasted eggplants and roma tomatoes on top. Add more sauce, a sprinkle of parsley and pepper flakes—serve!