Pasta alla Norma

Name: Pasta alla Norma
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 2 large, firm eggplants; Extra-virgin olive oil; 1 tablespoon dried oregano; Optional: 1 dried red chili, crumbled; 4 cloves of garlic, peeled and finely sliced; A large bunch of fresh basil, stems finely chopped, leaves reserved; 1 teaspoon good herb or white wine vinegar; 2 14-ounce cans of good-quality chopped plum tomatoes, or 2 cups passata; Sea salt and freshly ground black pepper; 1 pound gluten-free spaghetti; 6 ounces vegan ricotta or Parmesan cheese, grated.

A vegan twist on the classic Pasta alla Norma, featuring roasted eggplant, fresh basil, and a rich tomato sauce. This dish is both flavorful and satisfying, perfect for a healthy meal.

Allergens: none declared by this recipe.

Details

Author: CuisineSavvy
Cuisine: Italian
Course: Main
Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Diet: Vegan, Gluten-Free
Categories:#Vegan #Gluten-Free #Italian #Healthy

Nutritional Values

This vegan and gluten-free Pasta alla Norma is high in fiber and packed with antioxidants from the eggplant and tomatoes. Using olive oil and fresh herbs adds healthy fats and flavor, making it a nutritious option for a balanced meal.

Nutrient	Amount	% Daily Value
Calories	400 kcal	--
Total Fat	18 g	23%
Saturated Fat	2 g	10%
Sodium	400 mg	17%
Dietary Fiber	10 g	36%
Total Sugars	8 g	--
Protein	12 g	24%

Instructions

Preheat the oven to 400F (200C). Cut the eggplants into cubes, drizzle with olive oil, and season with salt, pepper, and oregano. Roast for 25-30 minutes until golden and tender.
In a large pan, heat olive oil over medium heat. Add garlic, chili, and basil stems, cooking until fragrant.
Add chopped tomatoes or passata, vinegar, and season with salt and pepper. Simmer for 20 minutes until the sauce thickens.
Cook the gluten-free spaghetti according to package instructions. Drain and add to the sauce, tossing to coat.
Stir in the roasted eggplant and basil leaves. Serve topped with grated vegan ricotta or Parmesan and extra basil.

Pasta alla Norma

A vegan twist on the classic Pasta alla Norma, featuring roasted eggplant, fresh basil, and a rich tomato sauce. This dish is both flavorful and satisfying, perfect for a healthy meal.

Ingredients
[ ] 2 large, firm eggplants
[ ] Extra-virgin olive oil
[ ] 1 tablespoon dried oregano
[ ] Optional: 1 dried red chili, crumbled
[ ] 4 cloves of garlic, peeled and finely sliced
[ ] A large bunch of fresh basil, stems finely chopped, leaves reserved
[ ] 1 teaspoon good herb or white wine vinegar
[ ] 2 14-ounce cans of good-quality chopped plum tomatoes, or 2 cups passata
[ ] Sea salt and freshly ground black pepper
[ ] 1 pound gluten-free spaghetti
[ ] 6 ounces vegan ricotta or Parmesan cheese, grated.

Instructions
[ ] 1. Preheat the oven to 400F (200C). Cut the eggplants into cubes, drizzle with olive oil, and season with salt, pepper, and oregano. Roast for 25-30 minutes until golden and tender.
[ ] 2. In a large pan, heat olive oil over medium heat. Add garlic, chili, and basil stems, cooking until fragrant.
[ ] 3. Add chopped tomatoes or passata, vinegar, and season with salt and pepper. Simmer for 20 minutes until the sauce thickens.
[ ] 4. Cook the gluten-free spaghetti according to package instructions. Drain and add to the sauce, tossing to coat.
[ ] 5. Stir in the roasted eggplant and basil leaves. Serve topped with grated vegan ricotta or Parmesan and extra basil.

https://www.cuisinesavvy.com/recipe/pasta-alla-norma

External Recipes

Pasta alla Norma (Health Score: 70)

HealthScore: 75

This dish retains its traditional flavors while being made vegan and gluten-free. The high fiber content and use of whole, plant-based ingredients contribute to a strong health score.