Babganoush Hummus Pasta Vegan Recipe

Name: Babganoush Hummus Pasta Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: 1 pound Whole Wheat Penne; 2 tablespoons Extra Virgin Olive Oil; 2 cloves Garlic; 1 medium (about 1 pound) Eggplant; 1 (15-ounce) can Chickpeas; 1 teaspoon Ground Cumin; 1/2 teaspoon Ground Coriander; 1/4 teaspoon Crushed Red Pepper Flakes; 1/4 teaspoon Fresh Ground Black Pepper; 1 tablespoon Lemon zest; 1/2 cup Vegetable Stock; 1/4 cup Tahini Paste; 2 tablespoons chopped Flat Leaf Parsley; 2 tablespoons Pine Nuts; 1/2 teaspoon Salt; Optional: Soy Feta Cheese

Craving a quick, healthy, and unbelievably delicious vegan meal? This 30-minute Babganoush Hummus Pasta recipe, inspired by Rachel Ray, is a game-changer! Creamy eggplant and chickpea sauce, tossed with perfectly cooked pasta, and topped with crunchy pine nuts and parsley. It's hearty, flavorful, and surprisingly easy to make. Elevate it further with crumbled soy feta (optional) and serve alongside a refreshing Greek salad and warm pita bread for a complete and satisfying vegan feast.

Prep Time 15 mins

Cook Time 30 mins

Calories 600.4 kcal

Protein 41g

Rating 3.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Babganoush Hummus Pasta Vegan

1 pound Whole Wheat Penne
2 tablespoons Extra Virgin Olive Oil
2 cloves Garlic
1 medium (about 1 pound) Eggplant
1 (15-ounce) can Chickpeas
1 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander
1/4 teaspoon Crushed Red Pepper Flakes
1/4 teaspoon Fresh Ground Black Pepper
1 tablespoon Lemon zest
1/2 cup Vegetable Stock
1/4 cup Tahini Paste
2 tablespoons chopped Flat Leaf Parsley
2 tablespoons Pine Nuts
1/2 teaspoon Salt
Optional: Soy Feta Cheese

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How to Make Babganoush Hummus Pasta Vegan

Bring a large pot of salted water to a boil. Add 1 pound of pasta and cook until al dente according to package directions.
While the pasta cooks, heat 2 tablespoons of extra-virgin olive oil in a deep skillet over medium heat.
Add 2 cloves of minced garlic and cook for 1-2 minutes. Add 1 medium eggplant (about 1 pound), diced, and 1 (15-ounce) can of chickpeas, rinsed and drained. Stir to coat.
Season the chickpeas and eggplant with 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon red pepper flakes (or more, to taste), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover and cook for 10 minutes.
Stir in 1 tablespoon lemon zest and continue to cook, stirring occasionally, until the eggplant has broken down, about 5-10 more minutes.
Transfer the cooked vegetables to a blender or food processor.
Add 1/2 cup vegetable stock and 1/4 cup tahini paste. Blend until smooth and creamy, adding more stock if needed to reach desired consistency.
Return the sauce to the saucepan and heat over low heat.
Reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and add it to the sauce along with the reserved pasta water. Toss for 1 minute to coat.
Serve immediately, garnished with 2 tablespoons chopped fresh parsley and 2 tablespoons pine nuts. Optional: Crumble soy feta cheese over the top.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

11g

Fat

12g

Carbs

32g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Beans Pasta Vegetables Asian European Vegetarian Dietary Comfort Food Chick Peas Garbanzos Pasta Rice And Grains Taste Mood