Pasta Arrabiata
A tasty pasta dish with a spicy touch to prepare with delicious gluten-free and vegan quinoa real and rice spaghetti
1 medium eggplant
1 medium clove of garlic, peeled and chopped
2 Tbsp tahini
2 Tbsp lemon juice, more if necessary
2 Tbsp extra-virgin olive oil, plus more for brushing the eggplant
1/2 tsp salt, to taste
1/2 tsp ground cumin
For serving
Organic quinoa real soffiettes
1 tomatoe, finely chopped
1 Tbsp chopped fresh parsley
2 Tbsp extra-virgin olive oil
1 tsp sesame sedes
1 cup = 250 ml
1 tbsp = tablespoon
1 tsp = teaspoon