Roasted Eggplant Spaghetti alla Norma
with Parmesan & Parsley
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Powder
1
Red Onion
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Soy)
1 sachet
Chilli Flakes
1 packet
Passata
1
Eggplant
1 packet
Parsley
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
2
Garlic
1
Courgette
1 sachet
Thyme
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle.
• Cut eggplant and courgette into 1cm chunks.
• Finely chop thyme.
• Place eggplant and courgette 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 boiling water into a large saucepan over high heat with a pinch of salt.
• Cook spaghetti in the boiling water and cook, until ‘al dente’, 9 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, garlic & herb seasoning and thyme 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 with salt and pepper.
• Divide eggplant pasta alla Norma between bowls and sprinkle with grated Parmesan cheese.
• Tear over parsley to serve. Enjoy!
