Roasted Eggplant Spaghetti alla Norma

Name: Roasted Eggplant Spaghetti 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; 1 packet Spaghetti; 1 sachet Chilli Flakes; 1 packet Passata; 1 Eggplant; 1 packet Parsley; 1 packet Grated Parmesan Cheese; 2 Garlic; 1 Courgette; 1 sachet Thyme; 1 drizzle olive oil; 20 g butter; 1 tsp brown sugar

with Parmesan & Parsley

Get up to $175 off

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!

Tags:

Calorie Smart

•Veggie

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

1 packet

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; )

Garlic

Courgette

1 sachet

Thyme

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1 tsp

brown sugar

Nutrition Values

Calories620 kcal

Energy (kJ)2590 kJ

Fat18.8 g

of which saturates9.1 g

Carbohydrate87.1 g

of which sugars18 g

Dietary Fibre11 g

Protein21.3 g

Sodium1130 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 and courgette into 1cm chunks. Finely chop thyme.

• Place eggplant and tomato 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, 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.