Best 2 Babganoush Hummus Pasta Vegan Recipes
Embark on a culinary journey to savor the delectable flavors of babaganoush hummus pasta, a delectable vegan dish that tantalizes your taste buds. This innovative recipe combines the smoky richness of roasted eggplant, the velvety smoothness of hummus, and the satisfying texture of pasta, creating a harmonious balance of flavors and textures. Indulge in this satisfying and nutritious meal that caters to vegan dietary preferences while delivering an unforgettable dining experience.
Here are our top 2 tried and tested recipes!
BABGANOUSH-HUMMUS PASTA
A few months ago I started cooking with whole wheat pasta because I was working on family-friendly recipes for a charity cookbook. Whole wheat pastas are loaded with protein and fiber so it's a really easy way to help kids get more of both. I tried some whole wheat spaghetti for John and me one night. The preparation was simple -- just 10 shallots and cheese dressed it -- but from the first nutty-delicious bite I was hooked! The earthy, nutty flavor of chickpeas is a natural complement as well. Here I let a couple of dip-n-spread favorites inspire a hearty vegetarian sauce.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 43m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large pot of water to a boil, salt water and cook pasta to al dente.
- While water boils heat extra-virgin olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat. Season the chick peas and eggplant with cumin, coriander, red pepper flakes, salt and pepper, cover with lid and allow to cook for about 10 minutes. Stir in lemon zest and continue to cook until eggplant has broken down, about another 5 to 10 minutes.
- Remove the vegetables from the pan and place into a food processor fitted with blade attachment. Add the vegetable stock and tahini paste and process until a sauce consistency. Add the sauce back to the saucepan and heat over low heat until ready to serve.
- Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts. Place into a serving dish.
BABGANOUSH-HUMMUS PASTA (VEGAN)
This is a Rachel Ray recipe that is actually vegan! I was channel surfing, stopped on 30 Minute Meals, and could not wait to try this easy, hearty, healthy, delicious vegan meal. Try crumbling soy feta on top. Serve with a Greek salad and warm pita bread.
Provided by Prose
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large pot of water to a boil, salt water and cook pasta to al dente.
- While water boils heat extra-virgin olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat. Season the chick peas and eggplant with cumin, coriander, red pepper flakes, salt and pepper, cover with lid and allow to cook for about 10 minutes. Stir in lemon zest and continue to cook until eggplant has broken down, about another 5 to 10 minutes.
- Remove the vegetables from the pan and place into a blender or food processor. Add the vegetable stock and tahini paste and process until a sauce consistency. Add the sauce back to the saucepan and heat over low heat until ready to serve.
- Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts. Place into a serving dish.
Tips:
- For the best flavor, use ripe eggplants. They should be soft to the touch and have a deep purple color.
- When roasting the eggplants, pierce them with a fork several times. This will help them cook evenly and prevent them from exploding.
- If you don't have a grill, you can also roast the eggplants in the oven. Preheat the oven to 400 degrees Fahrenheit and roast the eggplants for 30-40 minutes, or until they are soft and tender.
- Once the eggplants are roasted, let them cool slightly before handling them. The skin will be very hot, so be careful not to burn yourself.
- To make the babaganoush, simply scoop the flesh out of the roasted eggplants and mash it with a fork. Add the remaining ingredients and stir until smooth.
- To make the hummus, combine all of the ingredients in a food processor or blender and pulse until smooth.
- To make the pasta, cook the pasta according to the package directions. Drain the pasta and set it aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened. Add the garlic and cook for 1 minute more.
- Add the babaganoush, hummus, pasta, and spinach to the skillet. Stir until combined and heated through.
- Season with salt and pepper to taste.
- Serve the pasta immediately, garnished with fresh parsley.
Conclusion:
This babaganoush hummus pasta is a delicious and easy-to-make vegan meal. It's perfect for a quick and healthy lunch or dinner. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a new vegan recipe to try, give this one a try. You won't be disappointed!
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