Eggplant & Pumpkin Pasta

40 minutes


Eggplant & Pumpkin Pasta Recipe
Club Noor

by Zain Al Zayani

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2 large firm eggplants, cut into 1cm chunks

1 cup  of pureed pumpkin

1 tsp of dried oregano

4 cloves of garlic, minced

800 gm of canned tomatoes

1 tsp of vinegar

500 grams  of dried spaghetti, cooked

60 grams  of grated parmesan cheese

Salt and pepper

4 tbsp Noor Oil



A delicious marriage between pumpkin and eggplant, this pasta dish is refreshingly different.

Steps Involved:

Heat Noor Oil in a large sauce pan

Fry eggplant and garlic until eggplant softens.

Add oregano, salt and pepper, canned tomatoes, pureed pumpkin, and vinegar.

Continue cooking for 20 minutes until sauce is formed and all vegetables are cooked through.

Once ready, serve over cooked spaghetti and garnish with parmesan.


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