Pasta Alla Norma is a completely satisfying vegan dinner. I’m sure you’re going to love Pasta Alla Norma. I’m craving a bowl as I type. 😄🍝
Most Pasta Alla Norma recipes are made with fried eggplant, but this recipe features roasted eggplant. Eggplant really absorbs oil like a sponge, so this lightens up the dish. Another plus? Roasting eggplant is easier and less messy.
Pasta Alla Norma
It’s incredibly satisfying, full of flavour, and feels like a great big hug in a bowl.
Cube eggplant into somewhat small pieces, place in a big bowl and season with olive oil, sweet paprika powder, black pepper, salt and zumac. Toss and bake for 20 minutes on 180C/350F. Simultaneously, make the sauce and cook pasta in salted water.
Heat a big pot with olive oil and sauté the minced garlic with chili flakes. When golden, add tomato paste and after a minute or two add the tomato sauce and vegetable broth, let simmer for a few minutes.
When the eggplant is soft, take out of the oven and add it to the sauce. Now you can take it of the fire and add a bunch of chopped basil leaves.
You can enjoy it like this, or if you want a high-protein meal, you can add dried tofu sticks (slice tofu into sticks and bake for 35 minutes on 180C/350F).