When it comes to elevating vegetarian cuisine to unexpected, flavor-packed heights, Yotam Ottolenghi is the undisputed master. Known for his bold Middle Eastern flavors, vegetable-centric creations, and artistic presentation, Ottolenghi has transformed how we view vegetarian food. Among his vast culinary repertoire, his Smoky, Creamy Pasta with Burnt Aubergine and Tahini stands out as a dish that’s not only comforting and rich, but also incredibly elegant — perfect for a pasta dinner vegetarian menu or even as a star of your next dinner party dish ideas list.
Whether you’re looking for impressive vegetarian dinner recipes or only veggie recipes that don’t compromise on complexity or taste, this pasta dish ticks every box. It’s a fantastic example of how you can bring intense flavor and lush texture to the table using just a few humble ingredients. If you’re looking for pasta ideas vegetarian lovers will appreciate, keep reading — because this is a plate that stirs the soul.
Why This Recipe Works
The heart of this dish lies in the burnt aubergine, a signature Ottolenghi technique inspired by traditional Middle Eastern cooking methods. By charring the aubergine (eggplant) until its flesh is soft and smoky, the dish gains a rich, almost meaty depth that makes it both satisfying and hearty — without any meat at all. Add tahini, garlic, lemon, and yogurt, and you create a sauce that’s creamy, nutty, and tangy — utterly addictive.
It’s a perfect option if you’re searching for aubergine recipes vegetarian cooks can master, and it’s also ideal for those planning recipes to cook together with a partner or group of friends. From roasting aubergines to tossing the pasta, every step offers something tactile and rewarding, making it one of those dishes that’s as fun to make as it is to eat.
Ingredients You’ll Need
Here’s a breakdown of what you’ll need to recreate this Ottolenghi recipe at home. These ingredients are easily sourced and reflect the rich, earthy palette Ottolenghi is known for.
For the Burnt Aubergine:
- 2 large aubergines
- Olive oil, for brushing and drizzling
- Salt and black pepper
For the Tahini Sauce:
- 3 tbsp tahini (preferably light tahini)
- 2 tbsp Greek yogurt
- 1 garlic clove, crushed
- Juice of 1 lemon (more to taste)
- Water, to loosen
For the Pasta:
- 350g dried rigatoni or penne
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili flakes (optional)
- Salt and black pepper, to taste
Garnish:
- Fresh parsley or coriander, chopped
- Crushed roasted nuts (e.g., pistachios or almonds)
- Extra lemon wedges for serving
Step-by-Step Instructions
Step 1: Burn the Aubergines
This is the heart of the dish and where the signature smoky flavor comes in. There are a few ways to do this:
Method 1: Open Flame (Preferred)
If you have a gas stove, place the aubergines directly over a medium flame. Turn them every few minutes with tongs until the skins are blackened and blistered and the flesh is completely soft (15–20 minutes).
Method 2: Oven Grill/Broiler
Alternatively, you can place the aubergines on a tray under the broiler, turning occasionally until the skin is charred and the insides are collapsed.
Method 3: Outdoor Grill
For even more flavor, use a BBQ grill and roast the aubergines over hot coals until they’re blackened and smoky.
Once done, place the aubergines in a bowl and cover with foil or a lid to let them steam (this helps loosen the skin). After about 10 minutes, peel off the skin and scoop out the soft flesh. Roughly chop it and set aside.
Step 2: Make the Tahini Sauce
While the aubergines cool, make the tahini sauce. In a bowl, combine the tahini, yogurt, garlic, and lemon juice. Whisk until smooth. Gradually add water, one tablespoon at a time, until you get a pourable consistency. Taste and adjust seasoning — you want it to be tangy but balanced.
This sauce will be used both in the pasta and drizzled on top, giving you layers of creaminess and flavor.
Step 3: Cook the Pasta
Bring a large pot of salted water to a boil and cook your rigatoni or penne until just al dente. Drain and reserve ½ cup of the pasta water.
Step 4: Build the Sauce
In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook for about 5 minutes, until softened. Add the cumin, smoked paprika, and chili flakes, and cook for another 30 seconds until fragrant.
Add the chopped aubergine flesh to the pan, stir to combine, and cook for a few minutes until it all comes together. Add a bit of reserved pasta water to create a creamy base.
Next, fold in half the tahini sauce and stir gently. Add the cooked pasta and toss everything together. If the sauce feels too thick, loosen with more pasta water until glossy and luscious.
Step 5: Plate and Garnish
Serve the pasta in wide bowls or on a large serving platter. Drizzle with the remaining tahini sauce and finish with a sprinkle of fresh parsley or coriander and some crushed roasted nuts for crunch. Offer lemon wedges on the side to add brightness.
Perfect for Dinner Parties or Cozy Nights In
This pasta dinner vegetarian option is equally suitable for a laid-back night in or a more elaborate dinner party dish ideas spread. Its visual appeal, deep flavors, and creamy textures make it one of those impressive vegetarian dinner recipes you’ll want to return to time and time again.
If you’re planning a dinner party menu, consider pairing it with:
- A fresh fennel and citrus salad
- Warm, fluffy pita or sourdough
- A light dessert, such as poached pears or rosewater panna cotta
Recipe Inspiration and Variations
Ottolenghi’s cooking always leaves room for personalization. Once you’ve mastered the basic method, try experimenting with:
1. Spice Variations
Add a touch of harissa, sumac, or za’atar to give it a more robust Middle Eastern twist.
2. Add Greens
Toss in wilted spinach, kale, or roasted zucchini for added texture and nutrition.
3. Swap Pasta
Though rigatoni and penne are great, this recipe also works beautifully with orecchiette or tagliatelle. For gluten-free options, go with buckwheat or chickpea pasta.
Cooking Together: A Delicious Ritual
One of the best things about this dish is that it’s perfect for couples or friends seeking recipes to cook together. From charring the aubergine to assembling the tahini sauce and stirring the pasta, there are natural pauses and shared tasks that turn cooking into a collaborative experience. Add a glass of wine and some music, and you’ve got an evening that’s as fulfilling as the dish itself.
It’s also a wonderful addition to your collection of only veggie recipes, helping to expand your vegetarian repertoire beyond the usual suspects. Unlike quick pastas that are thrown together in 15 minutes, this one asks you to slow down and appreciate each layer of flavor. The reward? A dish that tastes like it came out of a fine dining kitchen.
Why It Belongs in Your Repertoire
If you’re a fan of Ottolenghi recipes, this is one you’ll make again and again. It’s vegetarian, yes, but more importantly, it’s deeply satisfying, comforting, and packed with complexity. It makes an excellent centerpiece for those exploring pasta ideas vegetarian eaters will love, and it also serves as recipe inspiration for those wanting to impress guests without relying on animal protein.
It’s not just food — it’s storytelling, texture, and a journey of flavors all in one dish.
Nutritional and Dietary Considerations
This dish is naturally vegetarian and can easily be adapted for other dietary needs:
- Vegan: Use a plant-based yogurt or omit it altogether and add a splash more tahini with lemon.
- Gluten-Free: Substitute with your favorite gluten-free pasta.
- Nut-Free: Omit the nut garnish or use seeds like pumpkin or sunflower.
Final Thoughts
Ottolenghi’s Smoky, Creamy Pasta with Burnt Aubergine and Tahini is more than a recipe — it’s an experience. It celebrates the humble aubergine by transforming it into something majestic, pairs it with an impossibly silky sauce, and delivers a bowl of comfort that also doubles as culinary artistry.
Perfect for dinner parties, romantic evenings, or as a new staple in your collection of aubergine recipes vegetarian food lovers will appreciate, this dish is a reminder that vegetarian food can be every bit as indulgent, luxurious, and layered as its meat-based counterparts.
So if you’re browsing for your next recipe inspiration, whether for only veggie recipes or impressive vegetarian dinner ideas, this is a pasta dish worth adding to your rotation. Try it once, and it might just become your new favorite.
