Eggplant Pasta alla Norma

Name: Eggplant Pasta alla Norma with Parmesan & Parsley
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 sachet Vegetable Stock Powder; 1 Red Onion; Spaghetti; 1 sachet Chilli Flakes; 1 packet Passata; 1 Eggplant; 1 packet Parsley; 1 packet Grated Parmesan Cheese; 1 Carrot; 2 Garlic; 1 Courgette; olive oil; butter; brown sugar

with Parmesan & Parsley

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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!

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Vegetable Stock Powder

Red Onion

Spaghetti

(Contains: Gluten, Wheat; May be present: Soy. )

1 sachet

Chilli Flakes

1 packet

Passata

Eggplant

1 packet

Parsley

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Carrot

Garlic

Courgette

Not included in your delivery

olive oil

butter

(Contains: Milk; )

brown sugar

Nutrition Values

Calories506 kcal

Energy (kJ)2120 kJ

Fat6.5 g

of which saturates2.8 g

Carbohydrate85.5 g

of which sugars16.4 g

Dietary Fibre12.8 g

Protein19.9 g

Sodium1040 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

•Large Pan

•Baking Paper

Cooking Steps

• 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.