Eggplant Pasta alla Norma

Name: Eggplant Pasta alla Norma with Parmesan & Parsley
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 eggplant; 1 tomato; 1 carrot; 1 packet spaghetti; 2 clove garlic; ½ Onion; 1 sachet Garlic & Herb Seasoning; 1 packet passata; pinch chilli flakes; 1 sachet vegetable stock powder; 20 g butter; 1 tsp brown sugar; 1 packet Grated Parmesan Cheese; 1 packet parsley

with Parmesan & Parsley

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Calories

640 kcal

Protein

19.6g protein

Total

30 minutes

Difficulty

Easy

Calorie Smart

Veggie

Allergens:

Gluten
Milk
May contain traces of allergens
Soy
Eggs

Pasta alla Norma is the Sicilian staple 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.* *We’ve replaced the courgette in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

eggplant

tomato

carrot

1 packet

spaghetti

(Contains: Gluten, May contain traces of allergens, Soy, Eggs; )

2 clove

garlic

Onion

1 sachet

Garlic & Herb Seasoning

1 packet

passata

pinch

chilli flakes

1 sachet

vegetable stock powder

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

parsley

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1 tsp

brown sugar

Nutrition Values

Energy (kJ)2678 kJ

Calories640 kcal

Fat20 g

of which saturates9 g

Carbohydrate90.4 g

of which sugars18.4 g

Dietary Fibre13.7 g

Protein19.6 g

Sodium1231 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Cut eggplant into 1cm chunks. Cut tomato and carrot into bite-sized chunks.

• Place eggplant, tomato 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.

• Reduce heat to medium, then add passata, a pinch of chilli flakes (if using), vegetable stock powder, the butter, brown sugar and reserved pasta water. Simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat and stir through the roasted vegetables and cooked spaghetti. Season to taste.