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; 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

Recipe Development TeamUpdated on February 13, 2026

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Calories

657 kcal

Protein

24.4g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Gluten
Wheat
Milk
May contain traces of allergens
Soy

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.

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

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

Calories657 kcal

Energy (kJ)2750 kJ

Fat22.1 g

of which saturates11.3 g

Carbohydrate86.2 g

of which sugars16.8 g

Dietary Fibre8.9 g

Protein24.4 g

Cholesterol0 mg

Sodium1230 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 zucchini into bite-sized chunks. Pick thyme leaves.

• 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 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.