390g Med Cuisine Roasted Aubergine Puree

250g spaghetti

3 garlic cloves, minced

Juice of 1 lemon, plus more to finish

2 tbsp Med Cuisine Natural Tahini

3 tbsp extra virgin olive oil, divided

1/2 tsp salt, plus more for the pasta water

2 tbsp flat-leaf parsley, finely chopped

Up to 1 cup reserved pasta cooking water

Cook the pasta. Bring a large pan of well-salted water to the boil. Cook the spaghetti until al dente, then reserve 1 cup of the cooking water before draining.

Make the tahini base. Whisk the garlic, salt, lemon juice, 2 tbsp olive oil and tahini together in a bowl until smooth.

Warm the aubergine. Heat the remaining 1 tbsp olive oil in a wide pan over a medium heat. Add the roasted aubergine puree and cook for 2–3 minutes, stirring, until hot.

Build the sauce. Reduce the heat to low and stir in the tahini mixture. Add 1/2 cup of the reserved pasta water a little at a time, stirring until the sauce is smooth and creamy.

Toss. Add the drained spaghetti and most of the parsley. Toss over a low heat for 3–5 minutes, adding more pasta water as needed until every strand is coated in a glossy sauce.

Serve. Divide between bowls, finish with the remaining parsley and a squeeze of lemon, and serve immediately.