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Gluten-Free Vegan Garbanzo Bean Penne with Charred Eggplant and Tahini

Serving Size: 2-3

Ingredients:

9 oz. Pappardelle's Gluten-Free Vegan Garbanzo Bean Penne
1 large eggplant, cut lengthwise into quarters
¼ cup Bella Sol California Extra-Virgin Olive Oil, plus more for drizzling
Kosher salt and freshly ground black pepper, to taste
1 clove garlic, finely grated
1 tsp. lemon zest, finely grated
1 tbsp. fresh lemon juice
1 tbsp. tahini
¾ tsp. ground cumin
Toasted sesame seeds, to taste

Instructions: 

  1. Preheat oven to 475 degrees.
  2. Place eggplant on a baking sheet and toss with ¼ cup olive oil. Season with salt & pepper. Roast until lightly charred and very tender, about 20–25 minutes. Remove eggplant from the oven and let cool slightly.
  3. While the eggplant is cooling, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain.
  4. Chop eggplant until almost a paste. Mix eggplant in a medium bowl with garlic, lemon zest, lemon juice, tahini, and cumin. Season with salt & pepper.
  5. Toss the eggplant/tahini mixture with the pasta. Drizzle olive oil and top with sesame seeds. Serve and enjoy!