Aubergine Pesto Pasta

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Are you looking for a delicious and easy pasta dish that is vegan and full of flavour? Then I’ve got you with this aubergine pesto pasta dish! It’s creamy, nutty, and satisfying. You’ll love the roasted aubergine, with my spinach pesto, that makes this pasta so special. Plus, it’s packed full of fibre, making it a healthy and filling meal. Whether you serve it for lunch or dinner, this aubergine pesto pasta will become one of your favourite recipes!

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Why this recipe works

It’s super easy to make, healthy and tastes incredibly luxurious! Making it the perfectly indulgent weeknight dinner. The aubergine almost melts into the sauce, creating a super creamy mouth feel. The pesto, if you use my one, is really quite healthy, and the spinach pairs perfectly with the creamy aubergine.

Ingredient Notes

Pasta: A high-quality bronze die pasta will give the best results, as it has a rougher texture that helps the sauce cling to it better. It will also release more starch into the water, and that helps to create a more luxurious sauce. You can use any shape you like, but I find short ones work best for this dish.

Aubergines: Also known as eggplants, are the star of the dish and add a rich and velvety texture, as well as a subtle smokiness to the sauce. Make sure to choose firm and glossy ones that feel heavy for their size. Aubergines are high in antioxidants and rich in fibre making them super good for you [1]

Onion and garlic: These add sweetness and aroma to the sauce. You can use red or white onion, depending on your preference.

Pesto: This adds a vibrant green colour and herbaceous flavour to the sauce. I am a little bias, but I think my spinach pesto is the best you can do here! But you can use any other vegan pesto you like.

Oil: I really think it’s important to use a good quality extra virgin olive oil here. The flavours complete the aubergine so well and it’s healthier for you than a lot of other oils [2].

How to make aubergine pesto pasta

Start of my cutting the aubergine into small cubes. I recommend about 2 cm cubed. They will caramelise without falling apart completely. It’s fine if some turn into a creamy paste, but we want some of them to remain intact.
Coat the aubergine in 4 tablespoons of oil and roast at 200C (400F) for 30 – 40 minutes, or until golden brown. Remember to flip them at least once.

Once the aubergine has 20 minutes left, begin boiling water for the pasta.
Prepare the onions and garlic. Finely slice the onion and mince the garlic.
Heat a pan on medium with a tablespoon of good quality olive oil.
Sauté the onions. Once they have softened, add the garlic. But be careful not to let it burn, so keep it moving.

Cook the pasta for about two minutes less than the packet’s instructions. When it’s done, set it aside, but make sure to keep some of the starchy pasta water.
Add the pesto to the pan when the onions are browning and cook for a minute. Then add a few tablespoons of the reserved pasta water to loosen it a little bit.
Mix the pasta into the pan, allowing it to cook for the remaining two minutes to absorb the sauce.
Adjust it by adding more of the starchy water if you think it needs it. Just don’t overdo it, otherwise you will end up with soggy pasta.
Now add the roasted aubergine. If you have too much, you can save it for another dish, but as it’s the star of the show, I like to have quite a lot in here.

Just give it a sprinkle of my cashew parmesan, maybe some smoked paprika and it’s ready. You now have a beautifully creamy aubergine pesto pasta.

Tips for getting it right

Make sure you roast the aubergine until it is soft and golden, as this will enhance its flavour and texture. You could even add some garlic cloves wrapped in foil to the roasting tray. They add that into the sauce when you’re bringing it all together.
Make sure you don’t overcook the pasta! We want the pasta to finish cooking in the pesto, and if it’s already cooked, it’s just going to become a soggy mess.

Potential variations

If you want to add some crunch and nuttiness to the dish, you can toast some pine nuts or walnuts and sprinkle them over the top.
For added heat. You can add a few chili flakes in when you’re cooking the pesto. Personally, my favourites are Aleppo chili flakes. They are not super spicy but have a subtle citrusy note. They’re amazing!

Frequently asked questions

What kind of pasta should I use?

You can use any kind of pasta you like, but I recommend using a short and sturdy shape that can hold the creamy pesto sauce well. Some examples are penne, rigatoni, fusilli, or bowtie. As always, a good quality bronze die pasta is best.

How can I make this aubergine pesto pasta gluten-free?

You can use a gluten-free pasta of your choice, such as rice, corn, or quinoa pasta. Cook it slightly less than what the package says, keeping some of the water and follow the rest of the recipe as usual.

How should I store this aubergine pesto pasta?

Really, I would recommend eating it right away. It will taste best when it’s fresh. If you’ve made too much, simply store it in a sealed container in the fridge for a few days. I wouldn’t recommend freezing it though.

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