Vegan Pasta Alla Norma
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 people
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Calories
604 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Vegan Pasta Alla Norma
Description
Vegan Pasta Alla Norma combines roasted eggplant with a rich tomato and garlic sauce to create a fulfilling pasta dish. The eggplants are cubed, lightly coated in olive oil and salt, and roasted until tender, lending a soft yet slightly caramelized texture. The sauce is made by sautéing chopped garlic in olive oil then simmering canned plum tomatoes, which results in a smooth and mildly tangy base. Fresh basil is added for fragrance and color. Cooked spaghetti is stirred into the sauce with some reserved pasta water to create a cohesive, balanced consistency.
The inclusion of roasted eggplant provides a tender bite alongside the pasta strands, while the garlic and basil contribute herbal and aromatic layers. Serve this dish as a satisfying vegan main course or alongside a simple salad for a wholesome meal.
Adjusting the seasoning to taste ensures the flavors are well balanced. Optional toppings like chili flakes add a touch of heat, and yeast flakes can offer a subtle umami boost.
Ingredients
- 450 g spaghetti
- 2 tablespoon olive oil
- 2 eggplant or aubergine
- 3-4 garlic cloves
- basil fresh, a handful
- 800 g plum tomatoes canned or San Marzano tomatoes
- salt to taste
- black pepper to taste
Toppings
- chili flakes
- yeast flakes
Instructions
- Preheat the oven to 200C or 400F. Prepare the aubergine or eggplant. Cut into cubes the eggplants, place the cubes in a big mixing bowl and drizzle with olive oil and salt. Make sure all the eggplant cubes are slightly coated (you don't want them too oily).
- Place the cubes onto a baking tray and bake until the cubes are cooked through (25-30 minutes).
- Make the marinara sauce by heating some oil in a non-stick pan. Add the garlic finely chopped and cook for a couple of minutes.
- Add the canned tomatoes and mix. Leave the sauce simmering for 10 minutes and optionally, add a bit of sugar or maple syrup if the sauce is too acidic.
- Add the baked eggplant and chopped fresh basil.
- Cook the pasta following the packet instructions and save some of the pasta water. Once the pasta is cooked and drained, add the pasta into the sauce, stir until all the ingredients are perfectly combined and add some pasta water to get the perfect consistency.
- Season with salt and pepper to taste and serve with yeast flakes and a sprinkle of chili flakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Calories | 604kcal | 30% |
| Carbohydrates | 113g | 38% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 276mg | 12% |
| Potassium | 1370mg | 29% |
| Fiber | 14g | 56% |
| Sugar | 20g | 40% |
| Vitamin A | 483IU | 10% |
| Vitamin C | 24mg | 27% |
| Calcium | 116mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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