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brown ceramic bowl filled with Spicy Aubergine Caviar Pasta, topped with yoghurt, dill and za'atar
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Spicy Aubergine Caviar Pasta

Rich glossy spiced aubergine and tomato sauce with shell pasta, topped with lemon yoghurt, dill and za'atar
Total Time1 hour 10 minutes
Servings: 4

Ingredients

  • 1 batch of Aubergine Caviar Bolognese recipe here
  • 280g of shell pasta
  • 200ml thick Greek yoghurt or vegan yoghurt
  • Squeeze of lemon juice
  • Olive oil for drizzling
  • 2 tbsp dill fronds
  • 1 tbsp za'atar

Instructions

  • The first step is the prepare the Aubergine Caviar Bolognese sauce, recipe here.
  • When the sauce is ready, cook shell pasta in salty water until al dente.
  • Toss the pasta with the sauce and a splash of the cooking water. Cook for a few minutes so that the sauce and pasta combine well.
  • Add a squeeze of lemon juice to the yoghurt. Blend and transfer to a small bowl.
  • Divide pasta between bowls. Drizzle over olive oil. Garnish with dill and za'atar. Serve yoghurt on the side so people can help themselves. You might also like to place some extra almond flakes and za'atar on the table as well.