Velvety Eggplant Pasta with Walnuts & Spiced Bread Crumbs

Creamy Eggplant Pasta with Walnuts & Spiced Bread Crumbs

This velvety eggplant pasta with walnuts is so rewarding, abundant, and flavourful! Naturally vegan therefore tasty with a crispy spiced breadcrumb topping. Made with 10 core components consisting of smoky charred eggplant, lemon, garlic, shallots, and dill, this pasta is basic to prepare, however a bit unanticipated too!

An overhead shot of a bowl of creamy eggplant pasta that is topped with golden, crunchy breadcrumbs, chili flakes, and fresh bits of dill. There is a fork hanging out of the bowl.An overhead shot of ingredients for a creamy eggplant pasta on a grey-ish blue background.Two images show eggplants on a grill and cooked, totally shrivelled and soft eggplants in a glass bowl.

I like a traditional eggplant pasta with tomatoes, chili, and garlic. I simply like eggplant and pasta in basic! I consume both all the time and primarily in the exact same regular methods. So I wished to produce something a bit various to show you. I chose a creamy-sauced pasta here with softened eggplant flesh and walnuts completing the base.

Generally I like to make a nut-based vegan “parmesan” for topping my pasta meals, however often olive oil-crisped bread crumbs are 100% suitable. This is among those times! The velvety and a little smoky sauce plays real well with the cumin, chili, and dill (yes, dill!) in the bread crumbs. Texturally, the contrast of very velvety and soft with crisp and crispy can not be beat. Carbohydrates on carbohydrates!

I understand that on paper this eggplant pasta meal sounds a bit uncommon, however please believe me! It’s filled with flavour bombs like shallots, garlic, lemon, miso, and our completely charred eggplant. The resulting texture of the eggplant and walnut sauce is so rich and remarkably abundant.

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You might mix up the velvety eggplant and walnut sauce as much as 3 days ahead of time. Simply keep it in a sealable container in the refrigerator so that it’s prepared when you are. If you require to make this meal completely gluten-free, go with your gluten-free pasta of option and your preferred gluten-free bread for the bread crumb topping.

Image shows a measuring cup sprinkling chopped dill into a frying pan that contains golden toasted bread crumbs.Two images show a creamy beige sauce in an upright blender container and some hot rigatoni pasta being stirred up with that sauce.An up close, overhead shot of a very creamy eggplant pasta dish, topped with ground black pepper.An 3/4 angle shot of a bowl of creamy eggplant pasta that is topped with golden, crunchy breadcrumbs, chili flakes, and fresh bits of dill. There is a fork hanging out of the bowl.

Creamy Eggplant Pasta with Walnuts & Spiced Bread Crumbs

This velvety eggplant pasta with walnuts is so rewarding, abundant, and flavourful! Naturally vegan therefore tasty with a crispy spiced bread crumb topping. Made with 10 core components consisting of charred eggplant, lemon, garlic, shallots, and dill, this pasta is basic to prepare, however a bit unanticipated too!

PREPARATION TIME 25 minutes COOK TIME 50 minutes OVERALL TIME 1 hr 15 minutes

Course Main dish, side Diet Plan Vegan, Vegetarian

Servings: 4

Author: Laura Wright


  • Grill (optional)


  • 2 big eggplants ( my own weighed 1065 grams overall)
  • 3 tablespoons olive oil, divided
  • 2 cups fresh bread crumbs
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili flakes or ground chilies, or to taste
  • sea salt and ground black pepper, to taste
  • 1/4 cup fresh dill, sliced, plus additional
  • 1/2 cup walnut halves, soaked for a minimum of 2 hours and drained pipes
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon light miso
  • 2 cloves garlic, minced and divided
  • 1 pound ( 454 grams) shaped pasta of option ( I utilized rigatoni)
  • 2 medium shallots, great dice


  • Preheat a grill to high. Location the entire eggplants straight on the grates and close the cover. Periodically sign in on the eggplant and provide a flip till all sides are charred and the eggplants are really soft/collapsing when pushed. This must take about 20-25 minutes. Guidelines for doing this action in the oven remain in the dish keeps in mind! As soon as prepared, set the eggplant aside to cool in a bowl.
  • Make the spiced bread crumbs. Set a big sauté pan over medium heat. As soon as the pan is hot, gather 1 1/2 tablespoons of olive oil and swirl it around. Include the breadcrumbs to the pan. They must sizzle a bit. Provide a stir and after that include the cumin, chili flakes, salt, and pepper. As soon as the bread crumbs are beginning to darken around the edges, lower the heat to medium-low. Keep stirring the bread crumbs till they have actually dried a bit and are equally toasted, about 5 minutes. Get rid of from the heat and stir in the dill. Transfer the spiced bread crumbs to a plate and erase the pan.
  • Make the velvety eggplant sauce. Cut the cooled eggplants in half and dig all of the flesh. You must end up with around 2 cups overall of prepared eggplant. Put out any excess water/liquid from the prepared eggplant flesh (a bit is all right!) and after that move the prepared flesh to an upright mixer. To the mixer, include the walnuts, lemon juice, miso, about 1/2 teaspoon of the minced garlic, and some salt and pepper. Mix this mix on high till entirely smooth and velvety. It ought to be fluid however still thick. Reserve.
  • Start cooking your pasta in boiling salted water. Follow the bundle instructions for cooking time. Prior to draining pipes, reserve 1 cup of the pasta cooking water.
  • Location the big sauté pan back on the range over medium heat. Gather the staying olive oil and swirl it around. Include the shallots and staying garlic to the pan and cook, stirring periodically, till the shallots are soft and clear, about 5 minutes. Lower the heat to medium low.
  • Include the velvety eggplant and walnut sauce to the pan together with the drained pipes pasta and a huge pinch of salt and pepper. Provide whatever a stir to integrate. If the sauce requires chilling out, include a few of the reserved pasta cooking water and stir to integrate. Serve the pasta hot with the spiced bread crumbs on the top together with additional dill and chili if you like.


  • For fresh bread crumbs, I simply pulse littles bread in my food mill till I have consistently little pieces.
  • I charred my eggplant straight on the grill for that smoky essence, however you might roast it in the oven rather. To roast, cut the eggplant in half lengthwise and location both halves deal with down on a parchment-lined baking sheet. Bake eggplant in a 400 degree oven till rather soft and wrinkly on the outside, about 45 minutes. Get rid of eggplant from the oven and let cool a little prior to continuing with the dish.
  • Sliced chives or parsley would be excellent in location of the dill.

An up close, overhead image of a creamy rigatoni pasta in a stainless steel frying pan. The pasta is topped with golden crunchy breadcrumbs, chili flakes, and chopped bits of fresh dill. Program Conceal 16 remarks

  • Venus

    Can you freeze the sauce? Reply

    • Laura

      I have not personally attempted this, however I believe it would be great from what I read online about eggplant-based dips being frozen. As soon as totally defrosted, the sauce will likely separate a bit and need some re-blending prior to including into the dish.
      – L Reply

  • TL

    Thank you for your dish. I do not have a grill, so I’ll be doing my eggplant in the oven. What would you suggest for the oven setting? I’m thinking it’s rather high. Thank you. Reply

    • Laura

      400 degrees Fahrenheit is the perfect temperature level! Sorry to leave out that essential piece of info. I’ll upgrade the dish card. Thanks!
      – L Reply

  • AMC

    This was tasty! I didn’t check out ahead thoroughly sufficient and wound up just soaking the walnuts for about 30min (in really warm water), and it still ended up fine in the mixer with the aid of simply a bit of loosening up liquid. Reply

  • noa

    this dish was fantastic! Reply

  • Jackie

    5 stars
    Was so excellent! Perfect on a cool late summertime night. Subbed parsley for dill and roasted an onion together with the eggplant utilizing the oven technique (no shallots). Will definitely make once again. Reply

  • Charlotte Bartter

    Do you believe that you could utilize cashews in location of walnuts? Reply

    • Laura

      Hey There Charlotte,
      You might absolutely utilize cashews rather. The resulting sauce will be a bit more mellow and velvety.
      – L Reply

  • Sarah

    5 stars
    This is great and I do not like eggplant! I will include this to my list of things to do with the errant eggplants I get in my CSA from time to time. Thanks !! Oh by the method I didn’t purchase dill and forgot to put in parsley and it is still great. Reply

  • Kelsey

    5 stars
    I didn’t truly internalize this dish when I included the components to my grocery list because I blindly make all brand-new First Mess dishes without hesitating. When I returned to make it, I resembled … ummmm cumin, dill, and eggplant … together ?! I was doubtful however it truly was tasty! You must absolutely make this! Reply

    • Laura

      Thanks for this remark, Kelsey! I understand, it sounds so unusual on paper (specifically with pasta), however in some way it simply works! Delighted you took pleasure in:-RRB-
      – L Reply

  • Laura

    5 stars
    This was sooo excellent and simple to prepare! To conserve time, I roasted the eggplants in the oven throughout the day while working from house– it made whatever else come together in less than thirty minutes when it was supper time. So velvety and excellent taste. Will absolutely attempt it next time with grilled eggplant! Reply

  • Katherine

    5 stars
    Easy enough for a Monday night therefore rewarding– and I never ever understood such tasty breadcrumbs. I would absolutely make once again. Reply

  • Kristen

    5 stars
    This dish was SO excellent. I understood I needed to make it when I saw it! I roasted my eggplant and it ended up sensational. Reply

  • Katie

    5 stars
    Made this last night for supper, and enjoyed it once again for lunch! Substantial hit at our home (2 grownups, one 3.5 years of age). Our kid does not like eggplant normally– he discovers the skin too bitter– however he liked it like this. We are still getting eggplants from the garden so we’ll likely make this once again prior to the season’s over! Reply

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