Heartwarming pasta dish with an unforgettable sauce
This recipe uses Aubergine Caviar Bolognese, a multiple-use sauce featured on Flaevor. A wonder of a sauce that can be used for Pasta, pies, burgers, sandwiches, breakfast plates, as a side to BBQ meat or even moonlight as a dip to nacho chips.
Make it fresh or in advance
It’s worth making a batch and keeping it in the fridge so that when you fancy a bowl of Spicy Aubergine Caviar Pasta, it’s there ready to use to your advantage. The next day you could use a little more by reheating and cracking an egg into it, like a shakshuka. It’s vegetarian and vegan but can be vamped up by adding meat if you so wish. It’s a recipe you will be thankful to know.
How to make Spicy Aubergine Caviar Pasta
Soft juicy roasted aubergine flesh is blended with tomatoes, cumin, coriander, sumac, chilli and almond flakes (for crunch and texture) and cooked down until a rich glossy sauce has developed. The best part about this pasta dish is the shell pasta – each pasta shell holds sauce inside it like a little basket making every mouthful rich with flavour.
Middle Eastern flavour twist
There’s a Middle Eastern twist on this pasta recipe too, with a topping of dill, lemon yoghurt and a sprinkling of za’atar. Such a wonderful flavour combination.
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Spicy Aubergine Caviar Pasta
Rich glossy spiced aubergine and tomato sauce with shell pasta, topped with lemon yoghurt, dill and za’atar
- Prep Time: 10 Minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 10 minutes
- Yield: 4
- Category: Pasta
- Method: Oven Roasting & Stove Top Cooking
- Cuisine: Modern Fusion
Ingredients
- 1 batch of Aubergine Caviar Bolognese, recipe here
- 280g of shell pasta
- 120ml yoghurt (or vegan yoghurt)
- Squeeze of lemon juice
- Olive oil for drizzling
- 2 tbsp dill fronds
- 1 tbsp za’atar
Instructions
- Prepare the Aubergine Caviar Bolognese with the recipe and instructions here
- When the sauce is ready, cook pasta in salty water until al dente.
- Combine pasta with sauce along with a splash of the cooking water and simmer for a couple of minutes to blend the sauce and pasta together nicely.
- Add a squeeze of lemon to the yoghurt. Blend and transfer to a small bowl.
- Divide pasta between bowls. Drizzle over olive oil. Garnish with dill and za’atar. Serve yoghurt on the side so people can help themselves. You might also like to place some extra almond flakes and za’atar on the table as well.
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