This Italian Veganized Pasta alla Norma brings all the bold flavors of the traditional Sicilian dish while keeping it entirely plant-based! Featuring tender roasted eggplant, a rich tomato sauce, and al dente pasta, this dish is topped with vegan parmesan and fresh basil for the perfect comforting meal.
🍝🍆 Dietary Notes: 100% vegan, dairy-free, and packed with Mediterranean flavors!
Why You’ll Love This Recipe
- 🌱 Authentic Italian flavors—without dairy!
- ⏱️ Easy and ready in 30 minutes.
- 🍆 Rich and hearty, thanks to roasted eggplant.
- 🥘 Great for meal prep or a cozy family dinner.
Italian Veganized Pasta alla Norma
A classic Sicilian pasta dish made fully vegan, featuring roasted eggplant and a rich tomato sauce.
Equipment
- Large pot for boiling pasta
- Large skillet or saucepan
- Baking sheet (if roasting eggplant)
- Wooden spoon
Ingredients
For the Pasta:
- 🍝 12 oz 340g rigatoni, penne, or spaghetti
- 🧂 Salt for pasta water
For the Eggplant:
- 🍆 1 large eggplant cubed
- 🫒 2 tablespoons olive oil
- 🧂 Salt and pepper to taste
For the Tomato Sauce:
- 🫒 2 tablespoons olive oil
- 🧄 3 cloves garlic minced
- 🥫 1 can 14 oz crushed tomatoes
- 🥄 1 teaspoon dried oregano
- 🌿 1/2 teaspoon red pepper flakes optional
- 🧂 Salt and black pepper to taste
For Serving:
- 🌿 Fresh basil leaves
- 🧀 1/4 cup vegan parmesan or nutritional yeast
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve 1/2 cup of pasta water before draining.
Roast the Eggplant: (Option: Pan-fry instead)
- Preheat oven to 400°F (200°C).
- Toss eggplant cubes with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 15-20 minutes until golden and tender.
Make the Tomato Sauce:
- Heat olive oil in a large skillet over medium heat.
- Sauté garlic for 1-2 minutes until fragrant.
- Add crushed tomatoes, oregano, red pepper flakes, salt, and black pepper.
- Simmer for 10 minutes, stirring occasionally.
Combine Everything:
- Add the roasted eggplant to the tomato sauce.
- Stir in the cooked pasta and mix well, adding reserved pasta water if needed for consistency.
Serve:
- Divide pasta into bowls.
- Garnish with fresh basil and vegan parmesan.
- Serve warm and enjoy!
Notes
- 🍆 No oven? Pan-fry the eggplant in a skillet with olive oil instead.
- 🍝 Gluten-free option: Use gluten-free pasta.
- 🌶️ More heat? Add extra red pepper flakes.
- 🥫 Richer sauce? Add a splash of red wine while simmering the tomatoes.
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This Italian Veganized Pasta alla Norma is a must-try for pasta lovers!
Give it a try and let us know how it turns out! 🍆🍝✨
