Description
Enjoy a classic Italian dish with this easy Pasta alla Norma recipe, featuring roasted eggplant, fresh tomatoes, fragrant basil, and creamy plant-based cheese for a flavorful and satisfying meal. Perfect for a quick weeknight dinner, this recipe combines traditional Sicilian flavors with accessible ingredients and plant-based options.
Ingredients
Scale
Vegetables
- 1 medium-sized firm eggplant, cut into bite-sized cubes
- 4 ripe fresh tomatoes, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, torn
Oil and Seasonings
- 3 tablespoons olive oil, divided
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Black pepper, to taste
Pasta and Cheese
- 12 ounces spaghetti or preferred high-quality pasta
- 1/2 cup grated plant-based cheese
Instructions
- Roast the Eggplant: Preheat the oven to 400°F (200°C). Spread the cubed eggplant in a single layer on a baking sheet. Drizzle generously with olive oil and roast for about 20 minutes until tender, golden brown, and caramelized, intensifying its natural sweetness and flavor.
- Prepare the Tomato Sauce: While the eggplant roasts, heat 2 tablespoons of olive oil in a pan over medium heat. Sauté the minced garlic until fragrant. Add the chopped fresh tomatoes, vegetarian Worcestershire sauce (natural), salt, and pepper. Simmer gently until the sauce thickens and flavors meld.
- Cook the Pasta: Meanwhile, boil the pasta in salted water according to package instructions until al dente. Drain the pasta, reserving a small amount of pasta water to adjust the sauce consistency if needed.
- Combine and Finish: Stir the roasted eggplant into the tomato sauce. Toss the drained pasta directly into the sauce, adding reserved pasta water a little at a time for a silky and cohesive texture. Mix in the torn fresh basil leaves and top with a generous sprinkle of grated plant-based cheese before serving.
Notes
- Ensure even roasting by spreading eggplant cubes in a single layer without overcrowding.
- Use ripe, fresh tomatoes for the best flavor in the sauce.
- Reserve pasta water to help bind sauce and pasta without diluting flavor.
- Adjust seasoning gradually, tasting as you go for balance.
- Add fresh basil at the end to maintain its vibrant color and aroma.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Pasta alla Norma, Italian pasta, roasted eggplant pasta, plant-based cheese pasta, vegetarian Italian recipe, quick pasta dinner
