Spaghetti with Smoky Eggplant Sauce

1. 1

   In a large bowl, mix the baba ghanoush with the olive oil, lemon juice, chickpeas and scallions.

2. 2

   In a large pot of salted boiling water, cook the spaghetti until al dente.

3. 3

   Drain, reserving 1 cup of the pasta cooking water.

4. 4

   Add the spaghetti and the reserved pasta water to the sauce, season generously with salt and pepper and toss to coat.

5. 5

   Sprinkle with sunflower seeds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.