Beef & Eggplant Pasta alla Norma
with Parmesan & Parsley
Pasta alla Norma is the Sicilian stable that everyone will love! Roasted eggplant is tossed through a rich tomato sauce with golden strings of spaghetti to hold it all together. We’ve added a couple of other veggies to ours for added goodness; you won’t need to be a vegetarian to love this meat-free meal!
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Eggplant
1
Courgette
1
Carrot
1
Spaghetti
(Contains Gluten; May be present Soy, Egg. )
Garlic
1
Red Onion
1
Beef Mince
1
Garlic & Herb Seasoning
1
Passata
1
Chilli Flakes
1
Vegetable Stock Powder
1
Grated Parmesan Cheese
(Contains Milk; )
1
Parsley
Not included in your delivery
1
olive oil
butter
(Contains Milk; )
brown sugar
Nutrition Values
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Cut eggplant into 1cm chunks. Cut courgette and carrot into bite-sized chunks.
• Place eggplant, courgette and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Pour boiled water into a large saucepan over high heat with a pinch of salt. • Cook spaghetti in the boiling water and cook, until ‘al dente’, 10 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain spaghetti, then return to saucepan.
• Meanwhile, finely chop garlic and onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 4-5 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, finely chop garlic and onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince and onion, breaking up with a spoon, 4-5 minutes. • Add garlic and garlic & herb seasoning and cook, until fragrant, 1-2 minutes.
• Reduce heat to medium, add passata, a pinch of chilli flakes (if using), vegetable stock powder and the butter, brown sugar and reserved pasta water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat and stir through the roasted vegetables and cooked spaghetti. Season to taste.
• Divide eggplant pasta alla Norma between bowls. • Garnish with grated Parmesan cheese. Tear over parsley to serve. Enjoy!